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Ribbons of fresh basil decorate this salad made with fresh corn, green onions, and tomatoes and dressed with sour cream and Parmesan cheese.
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Seasoned rice and chicken cook together with vegetables for a satisfying single-skillet meal.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef and potatoes simmer in Ireland's most famous beer in this hearty St. Patrick's Day dish.
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Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.
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This is a great way to serve grilled skirt or flank steak. The spicy two day marinade is worth the wait.
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Chef Terrance Brennan uses this flavorful parsley sauce on everything from chicken to meat and fish.
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A brownie for the grown-up taste. They have the flavors of chocolate, vanilla, Mexican cinnamon, and ground pequin chiles.
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This hot dog chili sauce is a flavorful and hearty addition to a plain hot dog. Top with Cheddar cheese and onions for the full treatment.
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A beef shish kebab recipe with a Middle Eastern–inspired marinade that flavors skewered and grilled sirloin, mushrooms, squash, and onions.
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Chicken breasts, artichokes, and mushrooms are perfect partners in this quick and easy recipe with a flavorful sauce.