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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
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This moist and delectable meat loaf contains ground turkey, ground beef, and pork sausage for flavor and tenderness.
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Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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Prepare for your new go-to taco topping: chipotle crema.
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Get Brown Rice Salad with Apples Recipe from Food Network
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Chimichurri is a great way to incorporate fresh greens into any dish without sacrificing any flavor.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Get Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing Recipe from Food Network
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.