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Get Rib-Eye Crostini Recipe from Food Network
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Lemon, wine, and lots of garlic give this slow cooker chicken intense flavor. Serve the chicken by itself or over hot cooked rice.
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This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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This Brazilian pork stew features both pork tenderloin and chorizo sausage. My Brazilian friend makes this for me occasionally and it is fabulous!
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Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super tangy mustard seed vinaigrette, fresh scallions and celery.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
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Get Eggplant Musaka Recipe from Food Network
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Get Grilled Caramel Apple Brioche Sundae Recipe from Food Network
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Get Georgia Peach French Toast Recipe from Food Network
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Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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Get Bean-Kale Burgers with Sweet Potato Wedges Recipe from Food Network
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Crunchy little poppy seeds meet their match in these sweet, lemony muffins.