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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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Homemade lamb patties seasoned with cumin and coriander are layered with feta cheese, spinach, and tzatziki in these grilled lamb sliders.
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Here's a light and summery pasta dish that's simple to make-the vegetables and penne boil together.
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This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lechon kawali, crispy pan-fried pork belly, is a tasty Filippino dish with flavors of garlic and bay leaves.
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Best Gingersnap Cookies ever! These ultra-thin gingersnap cookies are made with molasses and ground ginger, and baked until lightly browned and crispy.
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Thin spaghetti cooks up fast and fresh with Italian sausage, asparagus, and tomatoes for an easy weeknight meal.
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.
cooking.nytimes.com
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.