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Get Sheet Pan Caprese Chicken Recipe from Food Network
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Chef Alfred Portale of New York City's Gotham Bar and Grill serves salmon with a peppery riff on beurre rouge (a French butter sauce made with red wine).
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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
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Go crazy for caprese this summer.
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Make shredded barbeque-style beef in the slow cooker with some onion, tomato sauce, vinegar, dry mustard, and chili powder.
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Hurray for simply cooked and minimally adorned meals. Meaty swordfish with fresh tomatoes and cucumbers will make anyone happy.
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A quick way to perk up any sandwich.
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Make the marinade for this chicken and tomatoes dish right in the baking dish so you can move it straight to the oven for an easy dinner.
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Get Spicy Cauliflower Stir-Fry Recipe from Food Network
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With celery, carrots, and cabbage.
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A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.
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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.