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This recipe is by Bryan Miller and takes 3 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy chowder full of shrimp, scallops, and chunks of halibut gets hearty flavor and a touch of sweetness from sweet corn, potatoes, and bacon.
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Substitute grilled portobello mushrooms and bell peppers for the traditional bun when making hamburgers for a gluten-free hamburger experience.
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Tri-tip simmered in the slow cooker for hours makes a mighty tasty cheese steak sandwich.
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Greek salad re-invented as pasta salad plus shrimp equals a perfect meal.
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Garlic cream cheese adds great flavor to these zesty chicken meatballs, while ensuring that they'll be light, moist, and delicious.
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
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Marinate your salmon fillets in a mixture of soy sauce, brown sugar, honey, and red pepper flakes for a tasty glazed main course.
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These are a great substitute for children to take to school in lieu of Valentine's Day cards! Use a drinking straw to cut the holes in the pastry.
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Couscous, garbanzo beans, caramelized onion, diced red bell pepper, carrot, and cucumber are tossed with a curried white balsamic vinaigrette, then sprinkled with crumbled bacon for a bold-flavored salad.
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Get Esterel Cake Recipe from Food Network
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Oyster shells are filled with a savory Kewpie® mayonnaise mixture, mushrooms, and onions then baked in this recipe for homemade Motoyaki.