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cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
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Get Garam Masala Grilled Strip Loin Recipe from Food Network
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These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
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Inspired by trail mix, this bar cookie recipe puts chocolate, peanut butter, dried fruit, and mixed nuts into a tasty no-bake treat you'll enjoy.
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from chef Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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Get Roast Prime Rib Recipe from Food Network
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.