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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
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Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again.
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Maple and chipotle offer a sweet-spicy-smoky twist to hot wings.
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This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Barmouche's Potato Salad Recipe from Food Network
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This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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This recipe is by Debbie Lee and takes 3 to 7 days. Tell us what you think of it at The New York Times - Dining - Food.
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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
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This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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Get Smoked Gouda-Chorizo Jalapeno Poppers Recipe from Food Network
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Prosciutto, Gorgonzola, bell peppers, and tortellini are tossed with an herby vinaigrette for this picnic- and potluck-ready, Italian-inspired pasta salad.
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Golden raisins plumped with Chardonnay wine add sweetness and tang to a sweet and savory carrot salad.