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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Get Coq Au Vin Recipe from Food Network
www.simplyrecipes.com
Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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Tilapia fillets are bathed in lemon juice and melted butter, seasoned with garlic and parsley, and baked to flaky perfection.
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
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This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
www.delish.com
Is it even winter if you're not eating soup in a bread bowl?
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Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
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Chicken breasts are browned in butter, then baked with mushrooms, onion, white wine, and Gruyere cheese.
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Cherry tomatoes are stuffed with a creamy blend of shrimp, horseradish, and cream cheese.
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.