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cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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Get Roasted Pork Loin with Cider and Chunky Applesauce Recipe from Food Network
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Get Wiener Schnitzel Recipe from Food Network
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Get Beef and Sausage Kebabs With Salsa and Chimichurri Recipe from Food Network
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Get Mediterranean Shrimp Recipe from Food Network
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Get Roasted Capon with Quinoa-Olive Stuffing Recipe from Food Network
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Get Peach Cobbler Cupcakes Recipe from Food Network
www.chowhound.com
This contemporary pairing with creamy grits—an old Southern favorite spreading in popularity across the country—doubles the luscious richness.
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The first time I had this was the summer after my Aunt and Uncle moved to Pheonix, AZ for his health back in the 60's. We were invited to the home of some friends...