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For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven Ask your butcher for front quarter of lamb (also called a half bone-on chuck)
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These are very good, light and airy. The colors are great for the holidays.
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Marcia Kiesel uses porcini mushrooms to make her chicken thigh sauté with roasted garlic cloves.
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Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.
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Perfect comfort food! Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.
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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
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Get Raspberry Cheesecake Recipe from Food Network
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Full of umami flavor.
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Tender chicken is topped with Provolone cheese, bathed in a creamy wine sauce, and encrusted with herbed stuffing.
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Colorful flower-infused simple syrups have many uses. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes.
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Get Crispy Breakfast Pita Recipe from Food Network
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These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.