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Get Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe from Food Network
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Get Yellow Quinoa Recipe from Food Network
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Get Farro Risotto Recipe from Food Network
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This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
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Scampi refers to shrimp that are split, brushed with garlicky butter, and broiled. The recipe here calls for flavoring butter with lemon, garlic, parsley, and thyme, then dotting it liberally on shrimp and roasting the shellfish until it sizzles.
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Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think its delicious on sautéed and grilled foods as well.
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Get Crudite with Infused Olive Oil and Balsamic Recipe from Food Network
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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. Its entirely satisfying.
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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.