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Eating this classic Caesar salad before a rich meal, like pizza or pasta, is a great way to ensure that you eat in moderation.
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A honey-butter glaze gives this turkey a crispy, golden skin.
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Fresh zoodles are tossed with a creamy avocado pesto and topped with diced chicken in a quick and easy dish that subs zucchini for pasta.
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Basically this soup is the best of fall in a bowl.
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The low-sodium and low-fat ingredients in these loaded mashed potatoes still pack a punch of flavor with turkey bacon and chopped chives.
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You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
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Use canned diced tomatoes and whole milk to make a delicious creamy tomato soup.
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Learn how to make pastry twists with this simple step-by-step guide from Food Network Magazine.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs.
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This sugary icing makes a great topping for cookies, but it can also be used to decorate cupcakes and cakes. It dries to a hard, white, shiny gloss; food coloring can also be added.
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Potatoes, celery root, and chicken stock are pureed with broccoli to give this quick and easy soup a creamy consistency and rich mouth feel.