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Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.
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This soy sauce-based marinade with garlic, red pepper, and coriander needs one hour to add plenty of flavor to your steaks for grilling.
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Potato leek soup filled with Colby-Monterey Jack cheese is sure to become a weeknight favorite in your family this fall and winter!
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Get Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe from Food Network
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
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Get Spanish Baked Salmon Recipe from Food Network
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Get Spring Peas With Dates and Walnuts Recipe from Food Network
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Get Cilantro Fries Recipe from Food Network
Ingredients: cilantro, garlic, potato, olive oil, salt
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This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato