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This is an unusual version of classic Middle Eastern gyros (only homemade under the oven's broiler). Very tasty and quick to make. Perfect weekday dinner! You can prepare it in advance, let it marinate and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.
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This chicken salad with toasted pecans comes together fast using rotisserie chicken breasts. The herbs along with the pecans help to make this chicken salad flavorful
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Get Indian Lamb Burgers with Green Raita Sauce and Red Onions Recipe from Food Network
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Get Wild Teriyaki Wings Recipe from Food Network
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Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
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Get Oven Fried Chicken Recipe from Food Network
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Chicken salad all grown up looks gooood (and makes for amazing leftovers).
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Like if potatoes had a toga party!
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Get Eat-Your-Veggies Mediterranean Meatballs Recipe from Food Network
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This summer-friendly cake uses fresh peaches and plums for tart, sweet flavor--a perfect dessert to pair with a scoop of vanilla ice cream.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.