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Grilled flank steak is served on a bed of romaine lettuce with fresh mint, cilantro, and Thai basil and tossed in a flavorful lime juice dressing in this authentic Thai steak salad.
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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These pan-fried zucchini fritters are flavored with fresh herbs, onions, garlic, and Parmesan cheese.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Get Eggplant Parmesan Meatloaf Recipe from Food Network
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Graham crackers and basil make a novel coating for chicken baked over corn and potatoes.
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Romaine lettuce and cabbage are the base of this salad fruit and nuts and dressed with creamy poppy seed dressing.
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Get Pasta with Zucchini and Mint Recipe from Food Network
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Turkey, rice, and spinach with Asian-inspired flavors like sesame oil and soy sauce make quick and delicious rice bowls.