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Made with a date-walnut base, this paleo raw carrot cake is topped with a silky cashew coconut icing, frozen, and sliced into cake bites.
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Sun-dried tomatoes add lots of flavor to the sauce. If you prefer zucchini, you can use it in place of the summer squash.
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Get Caesar Salad with Crunchy Croutons Recipe from Food Network
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Get Roasted Cauliflower Taco Recipe from Food Network
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Get Chicken and Shrimp with Stuffing Recipe from Food Network
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Whole chicken is baked with chimichurri, an Argentinian sauce of fresh herbs, spices, and olive oil, to make this beautiful gourmet dinner.
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Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish
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Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
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Get Grilled Artichokes with Bagna Cauda Recipe from Food Network
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Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.
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Peace out P.F. Chang's—this shrimp is all we need.
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This rich, hearty sauce goes well with short shaped pastas such as rigatoni and penne, as well as long pastas such as spaghetti and linguine.