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Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. The flavorful cut of meat really shines when it is grilled or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.
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It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
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Slow cooked chicken is cheesy, creamy, and fantastic when served over hot spaghetti.
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Gourmet burgers just like at the pub are quick and easy to make with Dijon mustard-infused hamburger patties topped with a slice of pancetta.
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Borrowing from the flavors of the Southwest, this uncooked cranberry relish uses jalapeno, lime, cilantro, and cumin to add an unusual twist to a classic accompaniment to turkey.
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Kotlety are traditional Polish pan-fried meat patties. This quick and simple version is made with ground beef.
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This salad is inspired by one I ate in Greece I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries Purslane is nutrient-dense, with lots of omega-3s
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A cross between meatloaf and meatballs, this sandwich holds together without being messy.
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This hummus comes with raves attached to it. Everything goes into the food processor and is swooshed into a fabulous consistency. Try it with some toasted pita bread.
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Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms.
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This refreshing salad mixes crunchy cucumber and radishes, red onion slivers, and chewy chickpeas in a tart cumin-spiked lemon dressing. Recipe by Marcia Kiesel