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cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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Get Karri's Steak Marinade Recipe from Food Network
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Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. The flavorful cut of meat really shines when it is grilled or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.
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This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.
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Wheat and rye flour, cocoa powder, and molasses are baked together creating a perfect pumpernickel bread. Serve with honey butter.
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Get Classic Fried Chicken Recipe from Food Network
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These cauliflower fritters are easy to prepare and a different way to eat cauliflower. They are a great appetizer to serve your family and friends.
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Sweet from the maple syrup and spicy from the Cajun seasoning, this mahi mahi recipe is quick and easy to prepare.
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Baking these potatoes makes them a healthy alternative to traditional fries and the chili powder spices things up.
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Weight Watchers POINTS ® value of 3 per serving (2 deviled egg halves)
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This cheesy casserole with fresh veggies and chunks of cooked chicken bakes up golden and bubbly in about 30 minutes for a quick weeknight meal.
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Tasty deep-fried tuna-bites are a real treat!