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cooking.nytimes.com
Here’s a great way to pack a lot of nutrients into a sandwich If you use frozen artichoke hearts, the panini are quickly assembled.
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Breaded foods, like this crispy shrimp, can taste just as good when baked rather than fried.
cooking.nytimes.com
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water)
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Get Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup Recipe from Food Network
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Comfort in a bowl—with plenty of Parm.
Ingredients: cocktails, alcohol, soups, chocolate
www.allrecipes.com
Black beans and corn, cooked ground beef, salsa and sour cream are layered in a baking dish, topped with shredded cheese, and baked for a zesty one-dish meal.
www.chowhound.com
A simple recipe for grilled apricots and herbed strawberries to serve over angel food cake for a light summer dessert.
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This simple chicken dinner comes together using one single pan—score!
www.allrecipes.com
Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
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A creamy gratin loaded with thyme and onion and topped with Parmesan cheese.
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Thick New York steaks are grilled to perfection and served with a red wine-cherry sauce in this delicious dish perfect for Valentine's (or any other) day!
www.allrecipes.com
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.