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Savory chicken thighs and drumsticks, simmered in tangy adobo sauce, are sure to be a family pleaser. It's a great budget dinner, too.
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Chef John uses ground beef and pork and the seasonings that go into hot dogs to create these giant hot dog sausages.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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Chef John's recipe for Marsala wine-marinated skirt steak truly shines as delicious proof that skirt steak is always fabulous on the grill.
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These easy bread squares are best served right out of the oven.
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Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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Get 10-inch French Meat Pie Recipe from Food Network
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If you can make boxed macaroni and cheese, you can make this one-pan mac and cheese from scratch! The bacon, chives, and crispy bread crumb topping add extra flavor and texture.