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The versatile layered Peruvian potato dish, causa, is made with potatoes, chiles, avocados, tuna, boiled eggs, and onion for an amazing combination of flavors.
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Grape Tomatoes with Tangled Noodles Recipe from Food Network
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Beer and rosemary do triple duty in this chicken dish for two--first as a marinade, then as a cooking liquid, and finally as a deeply flavored sauce.
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Garlicky roasted tomatoes combine with fresh steamed green beans for a side dish that tastes like summer.
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This traditional German potato salad includes bacon, chicken broth, and vinegar for a mayo-free version of the picnic-favorite.
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Get Chopped Salad with Lemon and Dill Recipe from Food Network
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These grilled lamb loin chops are packed with maximum flavor! Although best served medium to medium-rare, you can add a few extra minutes per side if you prefer them more done.
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Get Mussels with Fennel and Italian Beer Recipe from Food Network
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An easy broiled chicken breast recipe. You will need garlic, lemon juice, fresh rosemary, and olive oil for marinating the chicken.
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Lamb chops are marinated in Mediterranean flavors and grilled for a simple but elegant dish that transports guests to an evening in Tuscany.
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Mashed potatoes seasoned with typical Moroccan spices such as cumin and turmeric use olive oil instead of butter for their creamy texture.