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cooking.nytimes.com
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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Since most meat soups take several hours to cook, I put together this recipe which is so simple and quick to make. Now I always make sure I have the ingredients...
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This tomato sauce is slowly simmered with garlic, carrots, red bell peppers, celery, onion, parsley and oregano. If you have the time, simmer it on medium-low for 3 hours.
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Fix yourself a quick and healthier tuna salad made suitable for the Mediterranean diet with red onion, parsley, and a light lemon dressing.
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Get Grilled Tomato and Soppressata Bread Recipe from Food Network
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Arrabiata sauce-always a favorite-gets fresh cod added in for a hearty, yet light pasta meal.
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Get Asparagus Noodles with Pesto Recipe from Food Network
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Get Lomo Saltado Recipe from Food Network
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A grilled salmon burger is easy to make and just as hearty as its beef counterpart. It’s also filled with healthy fats like Omega-3’s.
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Get Garlic Fried Chicken Recipe from Food Network
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Spicy chorizo and tiny clams in a tangle of noodles.