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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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This simple vegetable side dish goes perfectly with any summer meal.
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Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
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The barley-and-wild-mushroom risotto is the star of this dish, with the beef playing a supporting role.
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Get Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils Recipe from Food Network
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Baked mahi mahi is topped with a butter-and-garlic sauce spiked with lemon juice and hot sauce in this southern-style recipe.
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.
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This is an authentic Mexican favorite! Shredded chicken and onions are simmered in a thick and spicy chipotle sauce, then served over crunchy tostada shells.
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Sweet potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.