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cooking.nytimes.com
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
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Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
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For some reason or other, this seems to be a favorite of the men in my family.
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"A jazzy way to spice up the boring basic burger that will tantalize your taste buds! Cajun spiced mayonnaise is the perfect complement to these spicy beef burgers."
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Ziti tossed with kielbasa, sauerkraut, onion and bell pepper and spiced with a bit of mustard and cayenne.
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This medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!
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Get Chicken Piccata Pasta Toss Recipe from Food Network
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A tasty seafood dish you must try!
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Pounded pork cutlets are breaded with bread crumbs and Parmesan, pan-fried, then served with a mushroom, butter, and wine sauce.
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A classic appetizer made in just minutes in the Instant Pot®. It has all of the creamy and cheesy goodness you'd expect in a spinach dip--without the hassle.
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Get Risotto With Mascarpone and Prosciutto Recipe from Food Network
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This hurricane jelly shots recipe has a dark rum and maraschino cherry layer on top of a light rum, passion fruit, lime, and orange juice layer.