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Get Oak Town Garlic Vinegar Chicken Recipe from Food Network
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Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
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Use Greek-Style Leg of Lamb for this salad featuring frisee, feta, and artichokes.
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Much like a chicken stroganoff, with mushrooms and wine in a sour cream sauce. A terrific combination that goes down easy.
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Black beans, avocado, corn, and roma tomatoes make the base of this salsa with a healthy dose of lime juice.
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This is a wonderful salad with a fabulous dressing. A true crowd pleaser!
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Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. This recipe freezes well.
cooking.nytimes.com
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Piquant parsley-based salsa verde with its capers, anchovies and vinegar is a perfect foil for chunks of mild mozzarella.
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This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.
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Lentils and tuna are a wonderful combination This mixture also makes a great stuffing for tomatoes.