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Cayenne pepper brings the heat to this Moroccan-style carrot salad.
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A true gourmet pizza, made even better because it's fast, easy, and inexpensive! Grilled chicken, tomato wedges, red onions, and green peppers topping a garlic-parmesan sauce and mozzarella - it's the most beautiful pizza you'll ever see...or eat!
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Laurie Benda of Madison, WI, created this edible ode to garlic, which was awarded first prize at the 2008 Gilroy Garlic Festival.
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Get Breaded Pork Chops with Vinegar - Chuletas con Vinagre Recipe from Food Network
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Get Jicama Slaw Recipe from Food Network
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Chipotle uses juniper berries, which can be hard to find in stores, but we came up with a simple substitution that provides the same great flavor.
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Recipe for Tomato Soup with Toasted Cheese Croutons, as seen in the February 2001 issue of O, The Oprah Magazine.
cooking.nytimes.com
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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Seriously addictive.
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This Vietnamese grilled tuna with nuoc cham cucumber salad recipe is flavored with a spicy Asian dressing.
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With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.