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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Get No-Fry Sheet-Pan Eggplant Parmesan Recipe from Food Network
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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Goat Cheese Wrapped in Vine Leaves Recipe from Food Network
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These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
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Cabbage is stuffed with rice, pork and vegetables in these classic cabbage rolls. This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it!
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Get Salmon Grilled Between Romaine Lettuce Leaves Recipe from Food Network
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This Thai-inspired dish is based loosely on gai pad grapao (ไก่ผัดกะเพรา, English: chicken with chillies and holy basil), but with the spiciness toned down and...
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This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.