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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
cooking.nytimes.com
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
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If you like Spanish tapas, shrimp, and garlic, then Chef John's gambas al ajillo recipe has you covered, delivering smoky shrimp cloaked in a garlic-infused olive oil sauce in minutes.
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Get Shrimp and Chorizo Skewers Recipe from Food Network
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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Grilled romaine lettuce is a nice change of pace from just a regular green salad and all you need is steak seasoning, olive oil, and a bit of lemon juice!
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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple and tasty tapa that any home cook can create in minutes using the sweet piquillo peppers from Lodosa and creamy sheeps milk cheese from the Pyrenees mountains.
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Get New England Clam Chowder Recipe from Food Network
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Get Macadamia Crusted Chicken Medallions Recipe from Food Network
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This quick and easy kale Caesar salad brings together a tangy anchovy-infused dressing and nutritious ribbons of kale.