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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
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A recipe for roasted cauliflower tossed with sweet golden raisins, garlic, red pepper flakes, fresh parsley, and crispy breadcrumbs.
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Olives baked with rosemary, garlic, tangerine, and fennel seeds are a warm and kicked-up appetizer that will impress all your guests.
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
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Get Spanish Baked Salmon Recipe from Food Network
cooking.nytimes.com
To be tempted by Argentina is to dream of steak on a grill, and it’s no accident that the meat echoes the density of the malbecs from Mendoza Terroir, or sense of place, helps define character and flavor Good beef delivers a tight package of sweetness, earthiness and minerality, just like the best of these wines
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Peppers, chicken breast, pasta, and Italian cheeses are baked until bubbly in this delicious one-pot recipe for two.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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Get Baby Spinach with Almonds and Golden Raisins Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more