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cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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Save space in your oven by making this Thanksgiving staple in the microwave.
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Homemade lamb patties seasoned with cumin and coriander are layered with feta cheese, spinach, and tzatziki in these grilled lamb sliders.
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Here's a light and summery pasta dish that's simple to make-the vegetables and penne boil together.
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Lechon kawali, crispy pan-fried pork belly, is a tasty Filippino dish with flavors of garlic and bay leaves.
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Best Gingersnap Cookies ever! These ultra-thin gingersnap cookies are made with molasses and ground ginger, and baked until lightly browned and crispy.
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Thin spaghetti cooks up fast and fresh with Italian sausage, asparagus, and tomatoes for an easy weeknight meal.
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
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Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.
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Chef John's recipe for grilled lamb steaks uses a yogurt marinade before dressing the cooked steaks in a delicious sherry vinegar-honey vinaigrette.