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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
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Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.
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While making your own gnocchi might sound difficult, this Parisian take on an Italian classic is surprisingly easy! Wow your guests with this light yet delicious...
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A wonderful, fresh, light way to serve chicken. Good over rice.
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This recipe makes flavorful pan-fried chicken or turkey croquettes that are crisp on the outside and moist on the inside.
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An earthy, tangy lentil salad with parsley and lemon juice makes the perfect backdrop for seared fresh tuna steaks.
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This creamy Cajun-spiced pasta tastes just like the restaurant favorite.
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Chef John's "pan-roasted" chicken breasts are fast, easy, and delicious. Leaving the skin on adds a lot of flavor and keeps the chicken juicy.
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This comforting breakfast casserole is great for using leftover ham; just chop it up and bake it with creamy, smooth grits, and Cheddar cheese.
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