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Soft and fluffy on the inside, brown and crisp on the outside.
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 "Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini Recipe from Food Network
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Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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American cheese ain't got nothing on this melty mozzarella number.
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Get Grilled Chicken Breast with Marinated Cherry Tomato Salad Recipe from Food Network
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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Get Catfish Ceviche Recipe from Food Network