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Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra-crispy, with moist breast meat.
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Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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This basic potato soup recipe produces the flavors of a buttery baked potato in the form of soup and is perfect for a quick and easy weeknight dinner.
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Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix recipe. Cheaper than packaged versions!
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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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Proof that making your own pizza is not pie in the sky.
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Chopped eggs and celery are blended into a flavorful mixture of herbs and spices that's great on crackers.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by a traditional Catalan dish that pairs tangy romesco sauce with a sweet Spanish green onion, this salad highlights the mildly earthy flavor of Garrotxa, a semisoft Catalan goat's-milk cheese.
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Savory and robust, this pie is packed with textures and flavors. Tomatoes, fresh basil, scallions, crumbled bacon and spices, are layered in a deep-dish pastry shell and covered with grated cheese and mayonnaise. The pie is baked for an hour and served warm or cold.