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Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Serve with pasta or on a roll.
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Get Baked Halibut with Wine and Herbs Recipe from Food Network
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Eating clean during Thanksgiving is so easy with this green bean casserole that's tossed in quick roux and topped with pumpkin seed crumble.
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Get Ratatouille with Red Snapper Recipe from Food Network
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Get Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette Recipe from Food Network
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Get Rigatoni with Merguez, Ricotta Salata, and Brown Butter Recipe from Food Network
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Get Turkey and Spinach Taquitos Recipe from Food Network
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In this recipe, grilled zucchini is stuffed with quinoa cooked in a creamy vegan cashew sauce.
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This bruschetta recipe has slow-roasted tomatoes and fresh mozzarella on grilled garlic bread.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Who doesn't like pepperoni pizza and beer? Here, that low-key Friday night combination is turned on its head. This dish combines a classic starter with a spin...
cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce