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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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Use these healthful meatballs in Mini Barbecue Meatball Sliders or over whole wheat spaghetti and sauce.
cooking.nytimes.com
Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
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Get Teriyaki Ginger Tuna Skewers Recipe from Food Network
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Get Baked Brie Pasta Recipe from Food Network
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Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.
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Get Sweet Pepper Pickles Recipe from Food Network