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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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Packed with savory flavor and a great source of lean protein, this simple pork dish comes alive with herbs, apples, mushrooms and the creamy goodness of mushroom soup.
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
cooking.nytimes.com
The authentic version of this Greek vegetable dish calls for twice as much olive oil I like the combination of kalamata olives, cauliflower and tomatoes Serve it with whole grains, such as spelt, bulgur or barley.
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Top everything from steaks to pasta with this sweet-sour chutney.
cooking.nytimes.com
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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This salad recipe is a hearty mix of potatoes, thin-sliced steak, parsley, celery, and scallions, with a tangy tomato dressing.
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Get French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette Recipe from Food Network
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Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
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Get Sweet Onion Relish Recipe from Food Network
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Get Roasted Sausages and Grapes Recipe from Food Network