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Chicken pieces are marinated overnight in an intense garlic mixture, then roasted to a delicious golden brown. Garlic lovers will enjoy the deep, rich flavor.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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A tarragon-wine marinade sets the stage for a delectable chicken and asparagus dish overlaid with hollandaise sauce and cheddar cheese.
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A quick and easy, delicious salsa recipe to accompany steak and meat dishes is this bell pepper salsa, seasoned with red chile flakes, onions, and parsley, basil or arugula.
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Garden fresh tomatoes, bell and hot peppers, onions, fresh lime juice, plus brown and white sugars, are brewed into a zesty, richly-flavored sweet chili sauce in this family recipe.
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Vietnamese-inspired sandwich rolls that combine elements of both a banh mi sandwich and a fresh summer roll.
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Toasted crusty bread topped with sliced mozzarella cheese, fresh basil, and grilled avocado slices makes a delicious summertime lunch.
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Get Chili Beans Recipe from Food Network
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Get Seared Scallops over Micro Greens with Orange Tarragon Vinaigrette with Butter Poached Lobster Recipe from Food Network
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
cooking.nytimes.com
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.