Search Results (19,095 found)
www.delish.com
This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
www.allrecipes.com
This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
cooking.nytimes.com
If this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins
www.allrecipes.com
Try this easy recipe for Turkish doner kebabs, a street food favorite, of deliciously seasoned ground lamb baked meatloaf-style and served in pita bread.
www.allrecipes.com
Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
www.allrecipes.com
A great soup for a dinner party, Italian Halibut Chowder is seasoned with traditional Italian herbs. The halibut swims in a tomato-based stock with red peppers, onions and celery. Delicious garnished with parmesan cheese.
www.delish.com
Fish and thyme are a traditional combination, and paired with golden brown roasted potatoes, they become a simple and superb dish. All you need is a salad to complete the meal.
www.delish.com
Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.
www.chowhound.com
A simple marinade recipe made with ancho and guajillo chile peppers, cumin, and ginger that flavors grilled chicken.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.