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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
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A simplified but delicious version of this Cajun favorite takes it from a once-in-a-while special treat to a weeknight favorite. You don't slave over a traditional roux, and the recipe only takes 40 minutes.
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Swap watermelon for tomatoes in this fresh watermelon salsa made with habanero peppers, parsley, and avocado.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Shredded Kale with Pecorino and Pancetta, as seen in the August 2008 issue of 'O, the Oprah Magazine.'
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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Try this quick and easy dairy-free coconut caramel drizzled over ice cream, fruit, or baked goods.
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A tangy, ooey gooey omelet sure to please the pampered palette. I like to use Dubliner Irish cheese instead of Parmesan if I can get it.
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Prosecco gives the classic vinegar and shallot sauce a little fizz.
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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.