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This fusion peach salsa combines hot and sweet Asian flavors. It's great as a dip with tortilla chips or served as a garnish with meat dishes.
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This is a quick and easy way to grill salmon. It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes!
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Dress up regular pretzels with ranch dressing mix and cayenne pepper for a spicy snack perfect for parties or poker night.
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Substitute cauliflower for potatoes in this creamy mashed cauliflower bake that is a nice accompaniment to almost any main dish.
cooking.nytimes.com
Many types of greens would be delicious in these quesadillas Spinach is the quickest to wilt and the easiest to find.
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This low-cholesterol version of chicken piccata is made with tilapia instead of chicken but flavored with the usual lemon juice and capers.
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Make this easy marinade from ingredients you have around the house.
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Fresh roma tomatoes are simmered with simple seasonings to create a tasty homemade pizza sauce. This makes a large batch for freezing.
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Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco, and, irreverently, jarred mayonnaise.
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Red potatoes are boiled with garlic and chicken bouillon, then mashed with sour cream and cream cheese. Then the potatoes are slow cooked for a couple of hours, allowing the flavors to meld.
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Brussels sprouts baked with heavy cream and Parmesan cheese -- it couldn't be a simpler recipe, or a more delicious one.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 40 minutes, plus 2 hours salting. Tell us what you think of it at The New York Times - Dining - Food.