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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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Spoon Romesco sauce into soups, or onto croûtes to add to soups.
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Although it references an electric pasta maker, Chef John's recipe for fresh spinach fettuccine is also fun to make manually or with a hand-cranked machine.
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Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.
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Up your fajita game with easy shrimp fajitas.
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Get Spiced Pita Chips Recipe from Food Network
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Taste the sweet harvest flavors of autumn in a dish of ravioli. A dough fashioned from flour, salt, olive oil, eggs and tomato paste makes a flavorful pocket for a filling rich with ricotta, pumpkin and nutmeg. Serve with Pumpkin Seed Cream Sauce.
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Get Sauteed Broccoli Rabe Recipe from Food Network
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Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!
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Get Avocado Oil Vinaigrette Recipe from Food Network
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Get Best Basic White Rice Recipe from Food Network