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Recipe for Grilled Rib Eye with a Sweet Rosemary Spice Rub, as seen in the August 2008 issue of 'O, the Oprah Magazine.'
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Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
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This Caribbean Calypso hot sauce packs a ton of heat from habanero peppers, and sweet and tangy notes from brown sugar and lime juice.
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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.
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Rolled flank steak makes for a beautiful presentation, with the pinwheel cuts showcasing the fillings of fresh spinach, mushroom, red pepper and provolone. This is an always impressive and secretly simply preparation!
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This summer salad features watermelon, feta cheese, arugula, and baby spinach in a simple homemade balsamic vinaigrette.
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Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
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This appetizer of toasted baguette slices topped with blue cheese, pear, and prosciutto is a crowd-pleaser.
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Hearty kale makes a delicious green salad with sunflower seeds and dried cranberries.
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Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.
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These comforting, easy tacos don’t have to be relegated to the breakfast table The chili pepper is optional; you can make them as spicy as you want.
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This is not only an excellent side dish but it makes a flavorful topping for chicken and other proteins.