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cooking.nytimes.com
This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Nice broth which will warm your paunchy with out anything else!
www.allrecipes.com
These chicken Kiev balls using ground chicken are crispy on the outside, tender on the inside, stuffed with herbed butter, and sure to be a hit on game day or any party.
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
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Radishes and toasted walnuts are tossed in a vinaigrette flecked with mint in this quick and easy Lebanese radish salad.
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The perfect accompaniment for a Gibson martini.
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In this easy to prepare recipe, an onion sauteed in butter and thyme is combined with white wine and beef broth. Serve in individual portions topped with a baguette slice and melted mozzarella cheese.
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An Indian-inspired take on braised cabbage.
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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If only it were healthy enough to eat every day.
www.delish.com
A classic mayonnaise-based sauce, traditionally served with deep- or pan-fried fish.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.