Search Results (26,792 found)
cooking.nytimes.com
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
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Get Tuna Burgers with Carrot-Ginger Sauce Recipe from Food Network
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Get PIZZA WITH SMOKED SALMON AND CAVIAR Recipe from Food Network
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Traditionally made with lamb, this vegetarian version of kibbeh from Ana Sortun explodes with flavor.
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Citrus and spice complement lightly brined and baked salmon fillets.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken recipe for garlic lovers combines chicken roasted with garlic paste under the skin, with a garlic crouton and chickeny garlic jus.
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Get Stir-Fry Noodles with Jalapenos and Peanuts Recipe from Food Network
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Get Braised Collard Greens and Butternut Squash Recipe from Food Network
cooking.nytimes.com
This involtini is one of the dishes you'll find yourself making again and again in some style or other Slice eggplant thinly, then oil and grill it The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling
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A recipe for a butterflied and marinated whole chicken cooked on the grill with a lemon and herb marinade.
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A simple recipe made with tomato sauce simmered with onion, anchovy, capers, olives, and red pepper flakes poured over halibut and baked.