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Get Sauteed Kale Recipe from Food Network
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This is a technique that elevates basic sauteed greens into something even more savory and tender.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
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Homemade turkey sausage can be quick and easy; this recipe includes sweet apple and real maple syrup, making these patties breakfast-worthy.
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A thick layer of homemade pesto adds a fresh herbal flavor to this smoked mozzarella and grilled chicken panini.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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Get Zucchini, Ricotta and Lemon Pizza Recipe from Food Network
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I am constantly overwhelmed by the surprising depth of flavor of this simple little soup, the beauty of this soup – it’s simplicity and bare ingredients. You...