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This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy pineapple salsa. Adjust the spice level by adding more or fewer jalapenos.
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Fresh corn doesn't have to be eaten straight from the cob.
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Crispy pan-fried chicken cutlets are sandwiched between thick slices of crusty bread with mozzarella cheese and traditional tomato sauce, then toasted in a panini press.
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Ready-made mayonnaise is a bit sweet but tastes fine when balanced by acidic ingredients such as the vinegar and capers here. Its good with both the fish and potatoes.
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Fresh green beans are covered in an olive oil, green onion and herb dressing.
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Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly.
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This shrimp and fresh asparagus risotto with a creamy Parmesan cheese and butter finish is definitely worth the effort it takes to make.
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This grilled chicken will have you saying "Olé!"
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José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.
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This easy pasta bake with fresh tomatoes, cream, and lots of cheese takes little time to prep and will surely delight your entire family.
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This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth.