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These easy and delicious pork chops are seasoned with lemon juice, basil, parsley, and garlic, then seared and topped with feta cheese.
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This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
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Pancakes made with chunks of candied bacon and his favorite beer will put a smile on Dad's face.
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Chunks of stew meat browned in vegetable oil are combined with carrots, potatoes, celery and onion in a beef bouillon gravy.
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Peppery arugula adds a zingy bite to this fresh tomato and mozzarella salad.
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Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'.
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Recipe for Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Get Poutine De Yucca Recipe from Food Network
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Get 15-Minute Tofu and Vegetable Stir-Fry Recipe from Food Network
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This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: french bread, garlic, olive oil
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Get Eggplant Rollatini Recipe from Food Network
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Get Italian Egg Bread Bowl Recipe from Food Network