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A fast, easy, and flavorful preparation for chicken breasts.
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I created this when I realized that I had all of the ingredients in my refrigerator and cabinets and it's the best panini I have ever made. I love using smoked...
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Peppery arugula adds a zingy bite to this fresh tomato and mozzarella salad.
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Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'.
www.delish.com
Recipe for Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Baby bok choy are coated in a gingery curry sauce and roasted for a quick and flavorful side dish. Add tofu and rice for a complete meal.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
cooking.nytimes.com
This ratatouille with chickpeas and fennel is among the best I’ve ever made It’s a recipe for what you might call A Vegan Day Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan