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Prettier than a calzone and possibly more delicious, this braided pizza roll is filled with pepperoni, crumbled sausage, cheese, and garlic.
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This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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Chili's breaking up with cornbread and we aren't mad about it.
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Three ingredients and a slow cooker are all that are needed for this barbeque kielbasa party appetizer.
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Chicken sauteed in garlic with a sprinkle of red pepper flakes for a little extra zip.
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Get Sauteed Wild Mushrooms Recipe from Food Network
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New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, prepares his version with a generous amount of pork, as well as eight different kinds of greens, including carrot tops.
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Classic French preparation of rabbit, braised in white wine with shallots and prunes.
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Get Pesto Recipe from Food Network
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This quick and easy pesto sauce is nut-free and features garlic scapes, and parsley for added flavor. You can also make it dairy-free.
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Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish or poultry.