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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
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This steamroller beer cocktail recipe combines steam beer with St-Germain, rye, and cherry Heering.
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This easy gluten free chicken noodle soup is flavored with onion, cherry tomatoes, baby spinach, white wine and Romano cheese.
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The dressing for this pasta salad with broccoli, celery, and bell pepper is made with Parmesan cheese, creamy salad dressing, sugar, and dried basil.
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Canned tuna is seasoned with cayenne pepper, black pepper, parsley, and horseradish in this recipe for tuna loaf.
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Mussels have three things going for them: Theyre cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawbackthe tedious chore of scrubbing and debearding.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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Get Positano Pizzas Recipe from Food Network
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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A sweet and spicy snack made with cayenne pepper, maple syrup, olive oil, and sliced sweet potatoes.
cooking.nytimes.com
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright If you don’t have access to a grill, feel free to use your broiler.
cooking.nytimes.com
In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.