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There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan What was once timid and a little dull turns vibrant, tangy and impossible to stop eating
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Chicken and rice are served hot over cold lettuce.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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This version of potato gratin combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
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This version of Southern fried chicken still has a crisp coating, but with less calories.
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These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them.
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This spicy chicken lime soup topped with avocado, queso fresco, and cilantro is sure to be a weeknight hit with fans of Mexican flavors.
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Kids love this combination of apples, carrots, and raisins. They'll have no idea they're voluntarily ingesting veggies!
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This is a great appetizer that goes well with unsalted crackers or toasted bread rounds. Adjust flavor to taste!
Ingredients: olives, garlic, capers, olive oil, water, lemon
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: beets, juice, cloves, cumin, olive oil, parsley