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Husked ears of corn are coated in a paste made with mayonnaise, Parmesan cheese, chili powder, parsley, and black pepper before being wrapped in aluminum foil and roasted in the oven for a new way to prepare everyone's favorite summertime barbeque side item.
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Get Summer Corn Salad Recipe from Food Network
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This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots The pine nuts are a visual cue: this is something a little different
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Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.
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Get Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette Recipe from Food Network
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This is inspired by a recipe in “Seductions of Rice,” by Naomi Duguid and Jeffrey Alford The traditional dressing is made with four times as much fish sauce, which I’ve revised here to keep the sodium levels more manageable I find any amount of fish sauce makes a dish hard to resist
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Potatoes are boiled with thyme, rosemary, and plenty of garlic then mashed with olive oil in this vegan recipe for the classic side dish.
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This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed smoked sausage, red bell pepper, and fresh pineapple with sweet chili garlic sauce are served over hot cooked rice.
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"This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops."