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Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can!
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A flavorful chicken casserole from the Provence region of France with chicken breasts, green onions, cherry tomatoes, herbs, and cheese.
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Get Christmas Tree Pull-Apart Bread Recipe from Food Network
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Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.
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Get Grilled Artichokes with Bagna Cauda Recipe from Food Network
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You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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Get Roasted Pork Loin with Spanish Onion and Vermouth Recipe from Food Network
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Get Collard Oyster Stew Recipe from Food Network