Search Results (24,377 found)
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These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
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Simmer chopped clams, clam juice and parsley in an olive oil and garlic base, then toss with hot linguini and dinner is served.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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This is a simple recipe for meatballs simmered in a tomato sauce.
Ingredients: beef, rice, white onion, egg, tomato sauce
www.delish.com
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
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A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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Pungent onions turn luscious, soft, and slightly sweet when slowly cooked with sugar and almonds.
Ingredients: onions, butter, sugar, water, almonds
www.delish.com
These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
www.chowhound.com
This is an interesting blend of flavors, tangy gorgonzola cheese rolled in tender veal, breaded and sauteed. Finished off in the oven with a simple fruit compote...
cooking.nytimes.com
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner For another, they were usually stewed rather than braised, turning the chicken skin sodden
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains