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These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
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Get G's Quick Jambalaya Recipe from Food Network
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For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds.
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Here's a fun take on the ever-popular Philadelphia classic, the enormous cheesesteak sandwich.
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Zucchini noodles (also known as "zoodles") in a homemade lemon basil dressing are topped with shrimp in this quick and easy paleo-friendly, gluten-free meal.
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Chef Travis Lett of Gjelina's version of the classic dish asparagus with sauce gribiche. His riff incorporates bottarga (salted, cured fish roe) to add some salty...
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Fresh spinach is cooked in a light cream sauce flavored with shallots, lemon, and a little nutmeg for a side dish that's perfect with any main dish.
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Akasha Richmond's cauliflower-flecked pilaf is a fantastic, healthy meal in one dish.
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I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
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Get Kale and Brussels Sprout Salad Recipe from Food Network
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This rich and cheesy Tater Tot® casserole with bacon, sour cream, and green onions makes a crowd-pleasing snack at a sports tailgate.