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This recipe is by Melissa Clark and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts broiled with regular and green hot pepper sauce, sprinkled with paprika and served on your favorite sandwich bread with lettuce and tomato.
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In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shakshuka with Chickpeas Recipe from Food Network
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Get Roasted Beets Recipe from Food Network
cooking.nytimes.com
Store-bought croutons simply can’t compete with homemade ones To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use What’s more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads
Ingredients: sourdough bread, olive oil
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.