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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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These tasty open-faced chicken cheese steak sandwiches need few ingredients and are a quick and easy option for a family-friendly dinner.
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A grilled mackerel recipe inspired by a mixture of the Spanish and French flavors of tapenade, tomato, fennel, capers, and saffron.
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The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
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Get Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree Recipe from Food Network
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Get Grilled Brussels Sprouts Recipe from Food Network
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One of Anna Thomas's latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.
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This Greek-style vegetable medley is a great side dish to falafel, kabobs, or any other Mediterranean or Middle-Eastern meal. Potatoes, mushrooms and zucchini sing with the sunny flavors of olive oil, garlic, and oregano.
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Make this filling of ground pork, onion, peas, carrots, potato, and raisins in advance of when you'd like to make empanadas to save time.
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Don't leave the house without a hot breakfast. This simple concoction of rice cereal and apple with cinnamon and optional berries and nuts will stick to your ribs.
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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.