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This classic creamy green salad dressing is flavored with tarragon, parsley, garlic, anchovies, and chives. It's also delicious served as a dip for steamed artichokes.
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This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies.
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These potatoes sprinkled with bacon, Parmigiano-Reggiano cheese, and parsley and roasted until crispy make an easy, irresistible side dish.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Thanks to walnuts and kale, this killer riff on pesto is anything but classic.
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Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
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Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
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Get Sunday Meat Sauce with Orecchiette Recipe from Food Network
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Ask your butcher for coarsely ground pork shoulder (or grind it yourself), add a few tasty seasonings, and enjoy your own homemade breakfast sausage patties.
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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If you're craving curly fries but want a healthier version, try these curly zucchini fries cooked to crisp perfection in the air fryer for guilt-free snacking.