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This easy breakfast recipe combines all the flavors of bagels and lox into a casserole with layers of bagel cubes, cream cheese, smoked salmon, and capers.
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Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.
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Chicken thighs are simmered in a broth made from pureed tomatoes, cilantro, and beer in this authentic Ecuadorian soup called Seco de Pollo.
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Herbed chicken in a Marsala and mushroom sauce, this recipe has been made healthier by reducing the amount of wine and sherry and cutting out the oil.
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.
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Get Three-Color Poached Pears Recipe from Food Network
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This summer salad features watermelon, feta cheese, arugula, and baby spinach in a simple homemade balsamic vinaigrette.
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Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro.
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These grilled beef burgers include the Asian flavors of hoisin, Sriracha sauce, and sesame oil with a little crushed red pepper for some added heat.
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A fabulously different salad that serves twenty and is beautiful in a bowl. Lots of color and taste sensations. Radicchio, fennel, watercress, and pecans are tossed with a lovely balsamic vinaigrette studded with bits of dried cranberries.
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Get Roasted Beets with Warm Fennel Vinaigrette Recipe from Food Network
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Add a burst of freshness to spicy Italian sausage sandwiches by topping them with a light and healthy salad of tomato, mozzarella, and basil.