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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish has all of the components. A simple spicy, crunchy, earthy, dish that showcases uni at its best.
Ingredients: serrano, cilantro leaves
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This authentic Italian carbonara recipe has a peppery Parmesan cream sauce flecked with chunks of applewood-smoked bacon.
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Get Kung Pao Calamari Recipe from Food Network
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These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything Mr Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
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The whole family will enjoy these easy, tasty pork fajitas that quickly cook onion and green bell pepper, then add fully cooked shredded pork.
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Get Quinoa Pilaf Recipe from Food Network
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A proper French omelet is all about (you guessed it) technique Luckily, Jacques Pépin is the master Note that Mr
Ingredients: eggs, salt, pepper, herbs, canola oil, butter
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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.