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www.delish.com
A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
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Paul Kahan's healthy idea: a focaccia made with spelt flour, topped with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty pecorino cheese.
www.allrecipes.com
This recipe is an interesting take on traditional fried chicken, marinated in eggnog and breaded in a savory spiced panko.
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Get Fettuccini with King Oyster Mushrooms Recipe from Food Network
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Portuguese Fisherman's Shrimp and Chorizo Recipe from Food Network
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Get Ena's Signature Spicy Jerk Chicken and Jerk Sauce Recipe from Food Network
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Get Family-Style Chicken "Pot" Pie Recipe from Food Network
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Get Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake Recipe from Food Network
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Get Tri-Tip Steak With Mushrooms and Peppers Recipe from Food Network
www.allrecipes.com
This cornbread and sausage dressing is perfect for a Kwanzaa gathering or any special occasion. Apples give it a bit of sweetness.