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The “escabeche” here refers to the acidic vinaigrette for this very easy, refreshing salad This meal is built to take care of leftover meat and vegetables Simply toss everything together and dress it
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Because "zoodles" are so hot right now—and you don't need a Spiralizer to make them!
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Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts--just pour them frozen from the bag onto the baking sheet, season, and roast.
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The herbs, vegetables and spices combine to create a tasty topping for the baked crescent rolls and cream cheese.
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A savory mix of cream cheese and imitation crab meat fills these baked appetizers.
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Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients!
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Get Spicy Summer Squash with Herbs Recipe from Food Network
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A chilled combo of garbanzo beans, tomatoes, green bell peppers, and other flavors of summer!
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Chicken is breaded and cooked in the skillet with a squeeze of lemon in this quick and easy, home-style chicken piccata recipe.
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Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
cooking.nytimes.com
This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use canned cream of chicken soup and cream of mushroom soup to make a quick and easy stroganoff dish of ground beef and egg noodles.