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cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
www.allrecipes.com
If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
www.delish.com
Peel fresh ginger with a spoon and grate it on a Microplane zester before using it in this dressing.
www.allrecipes.com
I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
www.simplyrecipes.com
How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.
www.allrecipes.com
Who says waffle irons are just for waffles? Try making perfectly crunchy hash browns in the waffle maker for your next weekend breakfast.
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Crisp and addictive, these sea salt and pepper potato chips are simple to make and even easier to eat!
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
www.delish.com
The only part of this simple supper that requires any effort is the rémoulade sauce and that just calls for a little chopping and stirring. Dried tarragon works surprisingly well here, but use fresh, of course, if you have it on hand.
www.chowhound.com
A basic sparkling punch with cranberry juice and Cointreau.