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cooking.nytimes.com
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie It is perfect for an evening with family and friends Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf
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Get Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing Recipe from Food Network
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What makes this clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. The delicious sauce is finished with herbs and butter.
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Get Pasta e Fagioli Recipe from Food Network
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Get Grilled Pork Chops with Roasted Garlic Gremolata Recipe from Food Network
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Get Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing Recipe from Food Network
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This Greek goddess dip is stunningly verdant and has a bright herby flavor The Greek strain in this dressing comes from using dill in place of watercress Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
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A light, healthy pasta salad with chickpeas, mint, and parsley.
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Get Mommy Anderson's Oyster Dressing Recipe from Food Network
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Get Puttanesca with Angel Hair Pasta Recipe from Food Network
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We envy the shrimp that get to swim in this garlicky butter sauce.