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cooking.nytimes.com
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill It is simple to prepare and can be a delicious end to a long day Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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Thin pieces of chicken are coated in a zesty lemon breading and baked in this quick and easy baked chicken schnitzel recipe.
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They way broccoli is meant to be.
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Sweet onions are baked with balsamic vinegar and honey in this delicious side dish for a holiday meal or a summer cookout.
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Add some warmth to your dinner table on winter nights with this kimchi jigae, a comforting kimchee soup with pork belly, tofu, and kochujang.
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.
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Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
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This baked risotto is half the work of a regular risotto, and double the taste.
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Chayote is stuffed with a Cheddar and Parmesan, then baked until golden brown.
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Baked turkey meatballs, made with 6 simple ingredients, are quick and easy to prepare and can be used in your favorite dish starring meatballs.
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A good bottle of beer and frequent basting keeps this ham juicy and moist.