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Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline It’s very refreshing and bright tasting.
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I'm not sure if it's chili, or stew, or a shepherd's pie without the crust, but there is nothing like it over some toast on a cold night. Rich and hearty, just downright yummy.
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These meatballs are fantastic for sub sandwiches and pasta dinners, or serve them as an appetizer. The sky is the limit!
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Get Grilled Filet Steak and Arugula Recipe from Food Network
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Get Italian-Style Baked Beans Recipe from Food Network
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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
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This margarita chicken gets its kick from a zesty marinade of fresh juice, liquor, and seasonings. You've tried the rest, now try the best!
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Nice big meatballs are flavored with Italian herbs, wrapped in sliced bacon, and baked for a tasty main dish.
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Make spiralized zucchini noodles, then toss them with leftover roasted chicken breast, tomatoes, and spinach in a quick lemon-garlic sauce.
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Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
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These turkey and quinoa meatballs flavored with parsley and sage are baked in a savory balsamic vinegar, soy sauce, and ketchup sauce.
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Chicken thighs are boiled and then simmered with onion, garlic, bell pepper, spinach, egg noodles and meat tortellini in this satisfying soup.