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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
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This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
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These roasted squash blossoms, stuffed with rainbow chard, basil, and chevre, make a light summer dish that's ready in under one hour.
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
www.delish.com
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
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Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.
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This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
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Cream cheese, sour cream, feta, and a sprinkle of garlic powder and dill weed make a quick and easy spread for your next gathering.