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This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
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Get Yukon Gold and Green Chile Hash Recipe from Food Network
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A taco guaranteed to not fall apart.
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Get Brussels Sprout Slaw Recipe from Food Network
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
cooking.nytimes.com
This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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Get Nacho Salad Recipe from Food Network
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Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
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This recipe riffs on the classic combination of cream of tomato soup alongside grilled cheese sandwiches.
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This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
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Get Cheesy Cereal Crackers Recipe from Food Network