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This recipe is by Barbara Kafka and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's technique for baking garlicky breaded chicken achieves the crispy crust and tender insides of pan-fried cutlets minus the mess!
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Get Red Chile Chicken Tamales Recipe from Food Network
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Get Cheesy Baked Farro Recipe from Food Network
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
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This spiced chicken breast is a great way to use the classic Ethiopian spice blend, berbere, and it's ready to serve in less than 30 minutes.
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This creamy, dreamy, bacon-y mac kicks Kraft to the curb.
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Having some friends over for a casual dinner and they don’t want to keep it light and simple, then Fettuccines with Mustard Greens and Mushrooms will suit their...
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Add more veggies to your chicken soup by using spiral-cut zucchini "noodles."
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A healthy, comforting soup of butternut squash, kale, and farro.