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Marcelo Betancourt serves poached eggs over sauteed spinach, with bacon-flecked bread crumbs standing in for the crumbs.
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Try this simple and quick pesto on your next batch of pasta.
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Baked zucchini chips coated in bread crumbs and Parmesan cheese are a tasty alternative to fries and potato chips.
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An easy weeknight recipe with roasted chicken and sautéed mushrooms mixed with a creamy white-wine sauce and rigatoni pasta.
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Get Salmon-Shrimp Spirals Recipe from Food Network
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Get Catfish Ceviche Recipe from Food Network
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Get Island Fruit Salsa Recipe from Food Network
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.