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I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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Get Stewed Chicken and Chickpeas Recipe from Food Network
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
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Everyone loves dipping things into a pot of fondue. This fondue recipe uses Cheddar cheese and Cheddar cheese soup with white wine to deliver a fun dinner item.
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This quick and easy sloppy joe recipe sneaks lentils into a mix of ground beef, onion, ketchup, and barbeque sauce that kids will love.
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Get Thyme Buttermilk Chicken Recipe from Food Network
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Get Achiote Citrus Marinade Recipe from Food Network
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This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
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If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.