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cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These flavorful Korean-style short ribs have an Asian pear-spiked marinade.
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These sausage and apple stuffing bites make a great warm appetizer at holiday parties or Thanksgiving dinner.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
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Bratwurst simmers in a slow cooker with beer, onions, spices, and sauerkraut. Prepare them in the morning and they will be ready for game time.
cooking.nytimes.com
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
www.chowhound.com
A recipe for a cocktail served at Trick Dog, a Bon Vivants bar in San Francisco.
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The Mediterranean essence of rosemary, garlic and olive oil does extraordinary things to a juicy pork tenderloin roast. Try this classic combination when you are in the mood for a simply sensational meal.
www.delish.com
Wings that you won't be able to put down.