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When broiled in the oven (or toaster oven), these cheese- and salsa-topped pita wedges become crispy and delicious.
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Get Marinated Seared Tuna Recipe from Food Network
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This recipe is by Joan Nathan and takes 1/2 hour, plus 1/2 hour’s refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts are simmered in a creamy pink sauce with sun-dried tomatoes and roasted red peppers, then served on green spinach fettuccine for a colorful and delicious main dish.
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Simple seared pork and couscous get a flavor boost from garlicky chimichurri.
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Get Turkey and Sage Sausage Recipe from Food Network
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This is a classic mar i muntanya dish of cuttlefish, meatballs and two springtime vegetables—peas and artichokes. I got this recipe from my Catalan mother...
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Get Poppy Seed-Chicken Pitas Recipe from Food Network
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This sandwich takes advantage of late-summer’s bounty, with a pile of vegetables set between two layers of focaccia It takes about half an hour to prepare You’ll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives
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The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets The salad is adapted from a recipe by the cookbook author Clifford Wright.
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Get 10-Minute White Pizza Recipe from Food Network
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A bold mixture of red-pepper flakes, garlic, thyme, lemon juice and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.