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Each breakfast bar is packed full of rolled oats, nuts, raisins, coconut, and almonds. The ingredients are just toasted, chilled, and cut into bars.
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Thinly sliced pork, fresh ginger, green onions, and Chinese-style egg noodles star in this quick and easy recipe.
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Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...
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The hardest thing about making a Caesar salad is getting the dressing right. This does, coddled egg and all.
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Get Chicken Breast Spanaki Recipe from Food Network
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Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.