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Coconut shrimp come out great in the air fryer. This recipe serves them up with a simple spicy honey-lime dip.
cooking.nytimes.com
This is truly the best way to cook salmon Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish
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You can't ask for an easier or more crowd-pleasing picnic dish than this orzo pasta salad featuring green onions, cranberries, cilantro, and pecans.
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This quick salad is made with raw broccoli, romaine lettuce, grape tomatoes and a few other ingredients that marinate in a simple olive oil and lime dressing.
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Get Chimichurri Recipe from Food Network
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Late coming home from work? Kids asking, "What's for dinner?" This chunky sauce is for you. It only takes minutes to make. Serve over angel hair pasta with sprig of fresh basil for garnish.
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There is nothing like diving headfirst into a bowl of perfectly fried rice topped with a runny egg and a ton of hot sauce.
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This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
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A Vietnamese style rice noodle bowl with grilled shrimp. Also known as bun tom nuong.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The traditional Mexican mixture of peppers and onions makes an easy quesadilla filling, or omit the cheese for a quick taco.
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Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly.