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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter." Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.
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Chef John's sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a small group.
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Get Braised Pot Roast with Vegetables Recipe from Food Network
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The Mediterranean flavors of garlic, olives, and fresh herbs permeate this easy chicken dish.
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Get Get Yo' Man Chicken Recipe from Food Network
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Hillshire Farm Smoked Chicken Sausage is baked to perfection with red potatoes, bell peppers, onion, rosemary, thyme, and a hint of garlic.
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This is not your typical Shepherd 's Pie. Chicken takes the place of ground beef, a whole head of roasted garlic is mashed into the potatoes, and the thyme and rosemary add a perfect touch. And there 's lots of cheese.
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This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
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Get Cranberry Chutney Recipe from Food Network