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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy sous vide chicken recipe from Lisa Q. Fetterman is her take on buffalo chicken with an Asian twist. The kicky sriracha marinade combined with the gelatin...
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Onion-Walnut Muffins
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Pork chops rubbed with a pungent seasoning of dried sage, salt and pepper are pan fried in butter until golden brown then simmered in a simple beef bouillon.
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Mix up pasta night with flavor bombs like buttery corn and tangy goat cheese.
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Dunking chicken in a lemon and yogurt mixture before breading it makes for juicy meat with a crunchy coating. An easy dish to prepare, with a tender outcome.
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A lemon pound cake made with yogurt instead of sour cream.
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These chocolate-covered graham crackers taste like a cross between toffee and peanut brittle.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious cinnamon-apple oats cook slowly all night in the slow cooker, and are ready for a hot breakfast the next morning.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A premade crust tops berry-filled ramekins for sweet little pies! Serve them with a berry sauce and ice cream or whipped topping, if desired.