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Get Green Chile-Tomatillo Sauce Recipe from Food Network
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This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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A quick pasta side or light main dish combines whole wheat penne with artichokes, Greek olives, feta cheese, and plenty of spinach.
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This elegant roast has a zesty rub that perfectly complements the beef.
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
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Bread rolled around seasoned cream cheese and provolone cheese is brushed with butter and baked into creamy grilled cheese roll-ups.
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This alfredo sauce, made with half and half, can be ready quickly for tonight's dinner, or made in advance and refrigerated for later.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
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Get Quinoa Crust Pizza Recipe from Food Network
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!