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Haddock fillets, sliced tomatoes, and red and yellow peppers baked in individual foil packets. Great served with rice and steamed asparagus.
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This sauce is made from fresh Roma tomatoes and then run through a homemade canning process, and can be used to top spaghetti or pizza crusts.
cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
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This quick and easy brown rice dish is perfect as a side dish to chicken or fish and is ready in less than twenty minutes.
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If you think tofu is bland, think again. The kicky marinade in this recipe packs a wallop of flavor.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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Get Kardea's Crawfish Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Get Blackened Mixed Grill Salads Recipe from Food Network