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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.
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This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Surf and Turf Burger Recipe from Food Network
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Get Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus Recipe from Food Network
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Recipe for Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
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This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty seafood salad is comprised of real shrimp and crab meat tossed with crunchy vegetables and some fresh jalapeno for zing!
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Get Crispy Rice Treats Recipe from Food Network
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Dr. Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.
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Get Leonard's Barbeque Onion Ring Batter Recipe from Food Network