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This pizza dough has cilantro, paprika, basil, and oregano for an herb-flavored crust.
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Chicken thighs get lots of Thai flavor when slow cooked with salsa with peanut butter, coconut milk, and fresh ginger. Serve over lots of hot white rice.
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Get Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo Recipe from Food Network
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Top Chef winner Richard Blais's version of a classic pasta dish, Spaghetti and Bone Marrownara Meatballs, adds rich depth to the tomato sauce with chopped bone...
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Use your choice of red, green, orange, or yellow bell peppers to make these beautiful stuffed veggies filled with savory meat and rice. The recipe is easy to adjust to your taste.
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“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991 Mr Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat
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Get Grilled Calamari Salad Recipe from Food Network
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Tender roasted cauliflower tossed in olive oil and garlic is topped with Parmesan and cheese and broiled until golden brown.
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Not unlike a Green Goddess dip, this sour-cream based mix taps dried herbs and minced onion for fresh, garden-y kick.