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Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts.
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This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato But it really shines brightly as a supporting player in a feast of poultry, pork or beef
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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Get Macadamia Nut Breaded Fish Recipe from Food Network
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Get Grilled Tuna with Caramelized Onions, Cinnamon and Mint Recipe from Food Network
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Get Killer Kale Salad Recipe from Food Network
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Get Red Cabbage Braised in Cider and Beer Recipe from Food Network
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
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Get Sesame Noodle Salad Recipe from Food Network
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Get Spring Goddess Salad Recipe from Food Network
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A quick, spicy marinade prepares shrimp for the grill in this Chinese-style treatment.
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Ratatouille gets a makeover! Chef Donald Links turns grilled veggies and fresh tomatoes into a light, summery pasta sauce.