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This recipe is by Rena Coyle and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a classic method for steaming delicious Atlantic blue crabs. Serve on big pieces of newspaper to make cleanup a breeze.
Ingredients: seafood, salt, beer, white vinegar
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Balsamic roasted grapes are surprisingly delicious and easy to prepare using grapes seasoned with olive oil, thyme, oregano, salt, and pepper.
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Get Heavenly Hummus Wrap with Homemade Hummus Recipe from Food Network
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An eye-catching potato salad for your next picnic.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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Get Shrimp and Snow Pea Salad Recipe from Food Network
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.