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A sweet, tangy balsamic vinegar marinade gives pan-fried chicken breasts flavor and color. The marinade is cooked into a sauce for the chicken.
cooking.nytimes.com
We think of tabbouleh as a bulgur salad with lots of parsley and mint But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
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These cheesy crispy snacks are deliciously spiced, and made extra crispy using crispy rice cereal!
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
cooking.nytimes.com
Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash A terrific dish
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Herb-rubbed roasted pork loin with a sweet, tangy glaze.
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Get Coq Au Riesling Recipe from Food Network
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Broccoli florets, bacon pieces, shredded cheese, chopped onions, and sunflower seeds are tossed together in a creamy garlic sauce.
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These crisp, sharp Cheddar and herb pretzels are as easy to make as cookies -- and disappear just as fast.
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Grilled chicken wings get zapped with a mighty hot sauce made with Louisiana-style hot sauce blended with butter, honey, and cayenne.
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Potatoes are spiralized into these skinny fries and baked in a mixture of Old Bay® seasoning and hot sauce then topped with malt vinegar.