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cooking.nytimes.com
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
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Get Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce Recipe from Food Network
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Get Lobster & Potato Salad Recipe from Food Network
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This is a rich decadent dish to enjoy in the winter. I would love some feed back on this recipe.:-) My daughter loves it. lol
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You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!
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Get Chilean Salsa for BBQ: Pebre Recipe from Food Network
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Get Mocha Semifreddo Recipe from Food Network
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Get Garlic-Roasted Chicken Recipe from Food Network
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This green bean side dish delivers a fresh flavor with feta cheese as an accent.
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Get Tomato Salad Recipe from Food Network
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Thanks to its robust flavor, salmon is one of the few types of fish that can stand up to rosemary; this dish also can handle a good amount of heat, so Michael Symon tends to go heavy with the red pepper flakes.