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cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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Ready in less than 30 minutes, these skillet chicken breasts are perfect for a weeknight meal.
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Get Bacon and Ranch Potato Salad Recipe from Food Network
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Get Honey Fried Chicken Recipe from Food Network
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Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives.
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These yummy Polish pierogies are stuffed with green cabbage and onion and served in a creamy mushroom sauce with dried and fresh mushrooms.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Cream cheese gives this comforting chicken and rice soup a rich texture.
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This moist and delectable meat loaf contains ground turkey, ground beef, and pork sausage for flavor and tenderness.
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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.
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Stock up on Hatch chiles from New Mexico to make this easy dish with rotisserie chicken, corn, and Mexican crema.
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.