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The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.
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Sesame sauce bathes layers of chicken, cucumber and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp and make the sauce watery.
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This filling, flavorful dish has everything we could ask for in a single skillet.
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Enjoy the same great, garlicky taste of shrimp scampi in a healthier baked version, with way less butter and low-carb cauliflower rice instead of pasta.
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The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Impress your guests with this creamy and cheese-filled potato casserole seasoned with plenty of herbs. Bake immediately or refrigerate overnight and bake in the morning!
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This earthy risotto is quick, easy, and will totally impress your friends.