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All you need for this is olive oil, Canadian steak seasoning, meat tenderizer, and a grill. The steak gets a 20-minute marinade before cooking.
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Fingerling potatoes cooked in the air fryer turn out crispy on the outside and tender and creamy on the inside--a simple dish perfect for both everyday and special occasions.
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In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Ground turkey provides a leaner meat sauce for pasta in this recipe using both a tomato, tomato sauce, and tomato paste with fresh basil.
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes About 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: blood oranges, olive oil
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Welcome to flavor town.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
cooking.nytimes.com
This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tasso Maque Choux Recipe from Food Network
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Get Saffron Rice Salad Recipe from Food Network
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This simple and quick pepper sauce using common ingredients, including black pepper and garlic, is similar to an Alfredo, only much lighter.
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This recipe promises an ever-so-slightly creamy ragù sauce made with ground beef, pancetta, and ham, flavored with tomato paste instead of canned tomatoes.