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In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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This tomato sauce is slowly simmered with garlic, carrots, red bell peppers, celery, onion, parsley and oregano. If you have the time, simmer it on medium-low for 3 hours.
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Get Turkey Souvlaki with Garlic-Yogurt Sauce Recipe from Food Network
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Fix yourself a quick and healthier tuna salad made suitable for the Mediterranean diet with red onion, parsley, and a light lemon dressing.
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Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone will love.
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Get Grilled Tomato and Soppressata Bread Recipe from Food Network
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Get Scallop Mango Brochettes Recipe from Food Network
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Arrabiata sauce-always a favorite-gets fresh cod added in for a hearty, yet light pasta meal.
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Topped with an insanely delish—and easy—pineapple salsa, these pork chops take on a fresh, tropical flavor.
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Get Angel Hair Pasta with Chicken and Avocado Pesto Recipe from Food Network
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Get Asparagus Noodles with Pesto Recipe from Food Network
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These twice-baked potatoes are loaded with the makings of a full chicken dinner.