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Chef John's technique for baking garlicky breaded chicken achieves the crispy crust and tender insides of pan-fried cutlets minus the mess!
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This easy weeknight casserole with spiced ground beef, corn, red pepper, and salsa under a delicious cornbread topping can be on the table in an hour.
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Get Faux-tato Salad Recipe from Food Network
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With its tomato, red bell pepper, black olives, thyme, and tuna, this salad sings of sunny southern France. Boiling the rice rather than steaming it cuts down the cooking time considerably.
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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Tomato soup made with fire-roasted tomatoes and fresh basil is a perfect accompaniment to grilled cheese.
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Get Fish Tacos with Chipotle Cream Recipe from Food Network
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This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Winter Layered Salad with Beets and Brussels Sprouts Recipe from Food Network
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Eggplant and pasta join to make this easy dish with an unforgettable spicy marinara sauce of fresh cherry tomatoes, red wine, and pancetta.
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Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.