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A pasta salad version of a classic Italian dish, this combines orzo, fresh mozzarella cheese, tomatoes, and basil, for a perfect summertime dish.
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This ain't your average avocado toast.
cooking.nytimes.com
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast The French call it the “harvest omelet.”
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Sherry, garlic, and olive oil combine with paprika to give these shrimp a Spanish flair! This recipe is also great with squid or scallops.
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Brown butter is the key to big shrimpin'.
cooking.nytimes.com
Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe This dish will come together in short order, once you have your fresh whole grain pasta ready Top it off with a generous showering of ricotta salata to balance the bold flavors with a little creaminess
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I love this recipe because no matter what you do , it comes out good. I recently published it on my blog and have gotten great feedback. It's perfect for an entree...
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Similar to Malaysian laksa, this is a delicious soup that is chunky enough to make a meal. It's gentle heat and exotic, aromatic flavour make it perfect for a...
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If using canned cherries, use their liquid in step 1 to replace an equal amount of water.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Parsnips and red onions roast alongside a marmalade-glazed pork loin in this sweet and savory dinner.
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Get T.O.P.P. (Tomato, Onion, Pepperoncini and Pickle Salad) Recipe from Food Network