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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
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Serve this glamorous dish on a bed of couscous with a shower of chopped cilantro.
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Broccoli rabe, also called rapini, is known for its slightly bitter and peppery taste. Blanching it before grilling helps tone down the bitterness.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Get Pasta Pizza Recipe from Food Network
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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
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Fresh rosemary and lemon juice combine with fantastic results for these grilled rosemary chicken breasts.
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Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight.
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Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.
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Prepare for your new go-to taco topping: chipotle crema.