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Use the spatchcocking technique in this recipe to get juicy roasted chicken with crispy skin served over caramelized potatoes and onions.
www.delish.com
Olive oil, red bell peppers, garlic and sherry give this gently simmered fish its Spanish accent. Theyre pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
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This savory quinoa dish with carrots, mushrooms, and baby kale is a quick and easy one-pot vegetarian meal that's hearty and satisfying.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make this easy marinade from ingredients you have around the house.
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This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!
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The sauce for these sloppy joes is a mixture of chili sauce, brown sugar, mustard, and vinegar.
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Sweet, vinegary and delicious. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm asparagus.
www.chowhound.com
Romanesco broccoli is a unique vegitable with a great texture, taste, and presentation. You'll enjoy this simplicity of this preparation for a great side dish...
cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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Get Beef with Chestnuts, Pears and Almonds Recipe from Food Network