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cooking.nytimes.com
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end If you prefer chicken breasts, you can use them here instead of the thighs
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken and Dumplings Recipe from Food Network
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Shaped pasta with lots of veggies (use what you have) in a creamy sauce with Parmesan and tomatoes is baked with a crispy panko topping.
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Get Seared Halibut with Sauteed Swiss Chard and Salsa Cruda Recipe from Food Network
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Get Mint Marinated Grilled Shrimp Tabbouleh Salad Recipe from Food Network
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This recipe uses a pressure cooker and cola to make tender spice-rubbed short ribs served with a savory sauce in minutes rather than hours.
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Get NY Dog Recipe from Food Network
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Get Chicken Divan Egg Noodle Casserole Recipe from Food Network
cooking.nytimes.com
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory
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Get Quick Chicken Mole in Tortillas Recipe from Food Network
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Get Pasta Salad with Basil Vinaigrette Recipe from Food Network