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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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Inspired by Japan's flavorful teriyaki sauces, this easy-to-make marinade combines soy sauce, ruby red grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, garlic, and a zesty habanero chile pepper.
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Get Two Bean Salad Recipe from Food Network
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Bake jasmine rice in a mixture of water, salt, vinegar, and butter for a tastier side dish.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
cooking.nytimes.com
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
cooking.nytimes.com
In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood This recipe is adapted from hers, for a plain apple pie It benefits from heeding her advice to pre-cook the filling before baking
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.
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Mini apple turnovers! With puff pastry, apples, gorgonzola cheese, walnuts, honey, and thyme. Perfect little appetizers for fall.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.