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Get Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Recipe from Food Network
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Chicken, sausage, and shrimp are seasoning with a hot spice mix and served over rice in this recipe for jambalaya.
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This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.
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Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.
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Crisp slices of breaded eggplant filled with ricotta cheese and spinach are topped with a savory tomato sauce in these vegetarian rollatini.
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This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is Chef John's top choice.
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The slow cooker takes the work and mess out of simmering an Italian-inspired Bolognese meat sauce that's perfect for ladling over a plate of hot pasta.
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A wonderful shrimp soup flavored with feta cheese, clam juice, white wine & tomatoes. Even the pickiest eaters in my family love it! Pinot Grigio is suggested for the wine.