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Chicken breasts are marinated in Greek yogurt, curry, dill, and lemon and baked into this succulent yet low-fat family dinner.
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Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead of time so all you have to do is grill the bread and assemble the salad to serve.
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A hoisin marinade and ginger give this dish a subtle sweetness.
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These gooey sandwiches get double-grilled: The prosciutto-wrapped provolone is grilled first before being sandwiched on grilled baguette.
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Erin Gleeson's recipe for polenta pizza with onions and walnuts
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Get Antipasti Penne Recipe from Food Network
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Get Sicilian Chunk Vegetable Salad Recipe from Food Network
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Smoked salmon and artichoke Alfredo sauce is a rich and colorful version of the Italian-inspired sauce perfect over linguine and topped with Parmesan cheese.
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This almost one-dish appetizer is cooked and kept warm in a slow cooker so your guests can enjoy it for hours to come!
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Get Spinach and Artichoke Baked Whole Grain Pasta Recipe from Food Network