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Skinless chicken thighs simmer for hours in a creamy wine sauce made with mushrooms and olives. Serve over hot cooked rice.
cooking.nytimes.com
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish
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If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.
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Check out this bowl of goodness.
www.simplyrecipes.com
Fresh corn and tomato salad with fresh corn, garden tomatoes, basil, Mozzarella, scallions and a vinaigrette.
cooking.nytimes.com
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.
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Get Skordalia (Greek Potato and Garlic Dip) Recipe from Food Network
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Get Bud and Alley's Barbequed Shrimp Recipe from Food Network
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I know, "Plastic Wrap Pouches," What the heck are those ... well it is a quick easy way to make a steamed fish with tons of flavor and no clean up and simple...
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shrimp and Scallop Scampi with Linguine Recipe from Food Network
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Get Grilled Tilapia with Lemon Butter, Capers and Orzo Recipe from Food Network