Author: Alison Roman
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings,...
Author: Katherine Sacks
Author: Kristen Williams
Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic
Author: Marcella Hazan
Author: April Bloomfield
Author: Bon Appétit Test Kitchen
An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.
Author: nvermd
I found this recipe on Food Network's website and couldn't believe it wasn't on Zaar! This is a super simple fried shrimp recipe from Paula Deen. I tried this on my shrimp the other night and it was delicious....
Author: StephanieNS
Author: Bon Appétit Test Kitchen
A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.
Author: Marsha Timblin
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically...
Author: Tina Ruggiero
Author: Amaryll Schwertner
Frozen bananas, when whipped, have a nice refreshing ice cream-sorbet-type taste. It's a great way to satisfy your sweet tooth while also staying healthy.
Author: morganc
Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!
Author: Arthur Doughty
Author: Ruth Cousineau
Author: Gianni Scappin
Author: Ian Knauer
Author: Coby Ming
So easy and so good. I use frozen chicken breasts and cook on high for 4 hours in the slow cooker. The sauce is not thick, it is a bit runny, but very tasty. Add tomato paste if you want it thicker. Serve...
Author: Sue
This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice.
Author: Michele
Author: Cynthia Paige Ward
Author: Ellie Krieger
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
Author: Alan Herman
Author: Brian Luscher
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
Author: Mona Talbott
Author: Gill Paul
Author: Ian Knauer
Author: Andrea Albin
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection....
Author: Katherine & Ryan Harvey
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts