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Use a spiral slicer to turn zucchini into "noodles" to be used in this buttery shrimp dish with tomatoes in a garlicky white wine sauce.
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Dark chicken thigh meat is cooked in a rich soy sauce, garlic, and vinegar mixture, then tossed on the grill until crisp. Serve over rice.
cooking.nytimes.com
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
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Get Goat Cheese and Red Onion Frittata Sandwich Crunchified with Pepper Relish Recipe from Food Network
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Pesto nuts will love this fresh spring combo of spinach, basil, and sweet peas.
cooking.nytimes.com
While we’ve still got corn and peppers aplenty, make this Asian version of the American classic succotash I love the combination of sweet and seared flavors in this dish.
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Get Eggs, Rancher's Style: Huevos Rancheros Recipe from Food Network
www.simplyrecipes.com
Broccoli rabe, blanched then sautéed in olive oil with garlic and chili pepper flakes. Tossed with sun dried tomatoes, pasta, and Parmesan.
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Make your own herb focaccia with dough mixed in the bread machine.
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Spinach rolls with puff pastry and feta are a great vegetarian finger food for parties or when you have friends over for a glass of wine.
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Fiery and spicy, this Yemenese condiment goes well with meat, fish, or poultry.
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Chicken wings are marinated in a salted, Japanese-style marinade, dipped in cornstarch and deep-fried until crispy in this appetizer recipe.