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cooking.nytimes.com
In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices You can substitute any other mild-fleshed fish for the cod
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Honey mustard and bacon bits give this chicken salad sandwich a kick!
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Ready in about 1 hour, this easy dinner recipe coats chicken drumsticks in a honey garlic sauce made with Dijon mustard and orange juice.
cooking.nytimes.com
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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Get Three Bean Salad Recipe from Food Network
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Dig into these Delaware blue crabs boiled in exotic spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!
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Your bread machine makes this raisin-cinnamon yeast bread an effortless accomplishment.
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Get Shrimp Remoulade Sliders Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts baked with Dijon mustard, teriyaki sauce, bacon bits and Parmesan cheese. That's it! Yummy!