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A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Get Arctic Char in Salt Crust with Saffron Aioli Recipe from Food Network
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Prosciutto and Gruyère are folded into buttery puff pastry that's been brushed with tomato paste, for an easy, elegant appetizer recipe.
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Chef John's Teriyaki Burgers have teriyaki flavors--soy sauce, sake, mirin, hot sauce--right inside the burger so there's no need to serve with messy sauce.
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The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
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This is one of the more popular recipes we've had at the Kitchen Hotline. Our clients love it.
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Cheesy Polenta with Grilled Sausages and Veggies! The oven makes polenta EASY. Great for a weeknight summer meal.
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Get American Macaroni Salad Recipe from Food Network
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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.