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Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
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Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
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Basmati rice enhanced with the flavors of jeera (cumin), garam masala, mixed vegetables and onions.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.
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A classic grilled pork tenderloin fajitas recipe, with red bell peppers and yellow onion.
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic chicken pad Thai recipe is an authentic dish made simpler than most other recipes and full of fresh vegetables. Garnish with Thai basil and peanuts if desired.
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Chef John's Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.