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This recipe is by Alex Witchel and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.
cooking.nytimes.com
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981 I adapted it more than three decades later, after Harrison's death in 2016 The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways
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Get Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce Recipe from Food Network
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This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Tender roasted vegetables served alongside honey-mustard chicken is a quick meal to put together for weeknights or when entertaining guests.
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Get North Carolina-Style BBQ Pulled-Pork Sandwiches Recipe from Food Network
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Get Chicken Salad Recipe from Food Network
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Get Chicken and Dressing Sheet Pan Supper Recipe from Food Network