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cooking.nytimes.com
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
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Get Crab Rangoon Nachos Recipe from Food Network
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Spiced with ginger, garlic, cumin, and red chiles, this chicken curry with potatoes, bell peppers and yogurt is so easy to make and so tasty.
cooking.nytimes.com
Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish Simple to prepare, it is basically seasoned yogurt Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
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Mexican flavors visit a classic American comfort food in this slow cooker recipe.
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Garlic, ginger, cilantro, and lemon juice spice up your average turkey burger to make this low-fat meal a healthy and delicious option.
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Get Freezer Bag Chicken Curry Stir-Fry Recipe from Food Network
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A ginger-lime marinade adds flavor to pork tenderloin slices before they're pan-fried in a simple and tasty meat dish.
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Get Ham and Cheese Pan Souffle Recipe from Food Network
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Get Grilled Oysters with Jalapeno-Herb Mignonette Recipe from Food Network
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This is a traditional Mexican dish with lots of flavor. Don't afraid of the time it takes, it is SO worth it.
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This quick and easy turkey soup substitutes spiralized butternut squash for traditional noodles, putting a twist on this fall-flavored meal.