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Blend a jalapeno pepper with fresh basil, Parmigiano-Reggiano cheese, and walnuts for a spicy version of pesto.
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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Get My Dal Recipe from Food Network
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The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
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Palm sugar, coconut oil, and whole wheat flour are some of the ingredients needed for this cookie recipe targeting a healthier snickerdoodle.
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Get Veal Baci Recipe from Food Network
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This hacked Alfredo sauce made with olive oil, milk, and cream cheese is perfect when your kitchen's run out of the traditional ingredients.
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Instant ramen becomes a nearly-instant burger bun in this fun, and tasty, spin on a traditional hamburger seasoned with soy sauce and sesame oil.
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A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
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A vegetarian spinach and mushroom enchiladas recipe.
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This is a super easy recipe for spaghetti squash where spaghetti squash is cooked in the oven and then served like spaghetti with Parmesan.
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.