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At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash.
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This classic breakfast treat gets a healthy makeover thanks to whole wheat flour and organic ingredients.
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To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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Reminiscent of a cherry cordial, Chef John's adapted cherry-chocolate loaf makes a delicious option for breakfast, brunch, or dessert.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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Make a creamy chicken and wine sauce in your slow cooker, then add cooked spaghetti and Parmesan cheese for a nice dinner that mostly makes itself while you do other things.
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Deep holes are poked in these moist and fluffy banana muffins to make room for sweet gooey caramel and a buttery brown sugar topping.
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The basic pizza dough and sauce ready and waiting for your favorite toppings! This recipe makes 2 pizzas; either make both, or freeze one.
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Homemade Boston cream cake has a creamy layer of custard and is topped with chocolate frosting creating the perfect cake for special occasions.