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Use the spatchcocking technique in this recipe to get juicy roasted chicken with crispy skin served over caramelized potatoes and onions.
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Olive oil, red bell peppers, garlic and sherry give this gently simmered fish its Spanish accent. Theyre pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you like basil, this is a great way to spice up a normal burger in no time!
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This quick and easy Midwestern beef sandwich is seasoned with mustard, horseradish, ketchup, and Worcestershire sauce to create a tasty treat.
cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd.
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Get Creme Brulee Recipe from Food Network
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Couldn't be easier. Freshly cooked tortellini, a can of three-bean salad, diced salami, and some great Italian dressing. Makes six generous servings.
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A turkey hot dog, bean with bacon soup, and Cheddar cheese rolled in a tortilla make a quick and easy lunch.