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Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.
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This gourd-eous pasta is irresistibly creamy.
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This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes First, combine white wine with the zest of a lemon and reduce until syrupy Add a generous amount of cream and allow to simmer until it thickens slightly
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This recipe is by Sarah Belk and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Risotto Milanese Recipe from Food Network
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Get Baked Ham With Spiced Cherry Glaze Recipe from Food Network
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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Monterey Jack or Fontina cheese are good substitutes for the Tetilla here.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.