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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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A delicious blend of tangy sauces and molasses is the perfect match for pork spareribs!
cooking.nytimes.com
The authentic version of this Greek vegetable dish calls for twice as much olive oil I like the combination of kalamata olives, cauliflower and tomatoes Serve it with whole grains, such as spelt, bulgur or barley.
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Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir-fried with broccoli, onion, water chestnuts and peanuts.
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In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
cooking.nytimes.com
Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
cooking.nytimes.com
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
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Get Quick Fish Stock Recipe from Food Network
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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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Grind your own bold and spicy Montreal-style all-purpose seasoning blend. It takes only minutes to grind and provides the freshest flavor.
www.delish.com
Turnips often are overlooked, but their deep earthiness brings body and flavor to this lovely autumn dish.