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cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy this Australian Lamb Marsala with Braised Winter Squash recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Mesclun with Prosciutto Grissini Recipe from Food Network
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This kale, cranberry, and pepita salad is a modified version of a national grocery chain's kale salad. It's a delicious way to eat your greens!
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These fried pork chops and first pan-fried, topped with Parmesan cheese, and baked into crispy perfection using this amazing recipe.
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A colorful salad contains grilled fresh corn and roasted bell peppers tossed with heirloom tomatoes and basil in a simple balsamic vinegar dressing.
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This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
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Chris Kronner created this salad with ingredients from Scribe's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.
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Leg of lamb steaks are marinated with olive oil, garlic, and rosemary then grilled in this quick and easy recipe for a delicious main dish.
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This sugar-free hard chocolate glaze tastes just like the Magic Shell topping that you put on ice cream. It has the same properties as "Magic Shell". Just pour...
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Creamy, spicy sauce-covered halibut fillets. Goes good with potato salad and green beans, or try it with rice and a green salad. Covers that fishy taste that accompanies some fish. Very good!
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This side dish involves steaming asparagus and grape tomatoes and topping with olive oil and Parmesan cheese.