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These flavorful burgers made with ground chicken, Parmesan cheese, and garlic will keep you grilling from spring to fall.
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This light and refreshing jicama mango salad pairs perfectly with Mexican and Asian cuisine.
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Chef John uses up leftover rice by seasoning and stuffing it under the skin of a chicken in this roasted entree served with a simple pan sauce.
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Get Oyster Rocks at the Rib Recipe from Food Network
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This last-minute light and spicy crab bisque will impress everyone at the dinner table.
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Chef John's sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a small group.
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This is more of a casserole than a traditional soufflé It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year
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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steak and Shrimp Taco Bar Recipe from Food Network
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Get Savory Curry Granola with Coconut Oil, Nuts and Seeds Recipe from Food Network
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're a healthy yummy snack as well.