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cooking.nytimes.com
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
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Get Warm Chicken Parmesan Salad Recipe from Food Network
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Get Open Faced Clams Casino Recipe from Food Network
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Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.
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Here's a three-bean salad with fresh veggies tossed in a red wine vinaigrette with herbs and seasonings. Prep time is quick, then chill before serving. With a loaf of crusty bread, this salad is a meal in itself. Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.
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Get Caesar Salad with Pancetta Recipe from Food Network
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This recipe produces a vegan "steak" that's so tasty, so juicy, that you'll never miss the real deal.
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A recipe for juicy guacamole turkey burgers. You will need dark-meat turkey, chili powder, lime zest, onion, and cilantro for the burger patties.
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Get Grilled Pork Tenderloin With Corn on the Cob Recipe from Food Network
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Get Cuban Roasted Pork Leg: Pernil Recipe from Food Network
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Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
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Chef John's recipe for cauliflower soup with blue cheese fritters is accented with a little nutmeg and is quite possibly the perfect soup.