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Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper
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Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.
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With just salt, pepper, a bit of oil, and a hot oven, nearly every vegetable becomes sublime.
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Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
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All the ingredients for banana bread with the addition of coconut are baked in muffin cups creating a portable banana coconut cupcake to pack in everyone's lunch.
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Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.
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Sometimes all you really need is steak & potatoes.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy and quick soup to make on a cold day. Full of a great cheesy taste with big chunks of chicken and broccoli all over.
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Get Sicilian Pizza Recipe from Food Network
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Spaghetti is the pasta backbone of this light salad featuring lots of sweet grape tomatoes, black olives, and sliced fresh mushrooms in a dressing with a Mediterranean vibe. It's perfect for a summer day.
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Get Healthy Sheet Pan Shrimp and Greens Recipe from Food Network