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Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
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Chef Mario Batali's recipe for veal shanks is a hearty dish, sure to satisfy all your hungry guests!
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This red quinoa bowl with crunchy asparagus, lemon, and nutritional yeast makes a savory lunch or dinner, topped with herbs or cheese.
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This panini has the tangy taste of ranch dressing, plus three cheeses and delicious Mediterranean vegetables. Veggies are made and marinated ahead of time.
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A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.
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A delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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A simple recipe for steamed artichokes accompanied by a tangy and easy green-garlic aioli for dipping.
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Whipped topping is combined with condensed milk and fruit juices in this quick dessert.
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Fragrant Meyer lemons are sweeter than the regular variety.
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Get many tastes of summer in a single watermelon fruit salad, mixing strawberries, peaches, nectarines, pears, and grapes in a lemon and mint dressing.
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning