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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
cooking.nytimes.com
A wheatberry is the whole wheat kernel You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette
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Cubed steak is dredged in a mix of Parmesan cheese and bread crumbs, then browned in a skillet, and simmered with spaghetti sauce. Serve over pasta with additional cheese.
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A healthy red pepper hummus recipe.
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Normally baking potatoes like Idahos or Russetts are used for mashed potatoes, but it's OK to break the rules.
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A crunchy addition to any taco.
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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Get Nacho Salad Recipe from Food Network