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A unique pesto made from garlic scapes, parsley, and walnuts is tossed with fettuccine pesto and shrimp in this light, elegant main dish.
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This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.
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This appetizer recipe is one take on a favorite street treat from Oaxaca, Mexico.
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These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Give Chef John's recipe a try for surprisingly juicy boneless, skinless, honey-brined fried chicken breasts.
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There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
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These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They're topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun (bon appetit)!
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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Salty, sweet, and delicious chicken breasts that are perfect to serve over rice. Try this recipe on the grill, too!
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Flavorful, steaming hot lasagna in one hour.