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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
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This quicker onion soup is made with vegetable broth, and flavored with thyme and brandy.
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A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.
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This sandwich illustrates that, by just doing a little more, you can take a standard sandwich to a higher realm.
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Accompanied by a simple watercress salad, this home-roasted roast beef sandwich is a cut above the rest.
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This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I...
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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A healthy spiced black bean hummus recipe.
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The classic French salad dressing recipe made with shallots, red wine vinegar, Dijon mustard, and olive oil.