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This recipe is by Suzanne Hamlin and takes 10 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chipotle Porky Joe Sliders Recipe from Food Network
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Get Skillet Lasagna Recipe from Food Network
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This lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly.
cooking.nytimes.com
Chicken, that old weeknight standby, can get pretty boring day after day This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it
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Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.
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Get Chinese Spaghetti and Meatballs Recipe from Food Network
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Get The General Store Chili Recipe from Food Network
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Honey-mustard glazed pork chops with roasted sweet potatoes and Brussels sprouts. The perfect fall dinner. Everything roasts together on one sheet pan.
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I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.
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Get Slow-Cooker Brisket Tostadas Recipe from Food Network
cooking.nytimes.com
Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins There are two steps to the process, which as Mr Peternell points out can lead to endless improvisation