Search Results (26,113 found)
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This salad from F&W's Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe.
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.
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A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
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Combine potatoes, Brussels sprouts, rainbow carrots, cauliflower, red beets, and shallots in this colorful and delicious roasted vegetable side dish.
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This hacked Alfredo sauce made with olive oil, milk, and cream cheese is perfect when your kitchen's run out of the traditional ingredients.
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A blend of plum jam, chili sauce, white grape juice, and lime juice combine with green onions and garlic to make a versatile sweet and tangy glaze for meats and poultry.
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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This recipe for grilled yellowfin tuna steaks features a lemony marinade with garlic, mustard, and soy sauce.