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Get Pork Chops with Pear Chutney Recipe from Food Network
cooking.nytimes.com
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken, zucchini, and yellow squash are served over pasta with an Alfredo sauce, and sprinkled with bacon, sun-dried tomatoes, and almonds.
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Get Herb-Marinated Grilled Chicken Paillards with Pan Sauce Recipe from Food Network
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A simple coconut curry sauce for browned beef skirt steak and vegetables adds a lot of southeast Asian flavors, like red curry paste, ginger, and lime. Vary the vegetables by season or just use your favorites.
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Get Goat Cheese Quiche with Prosciutto Recipe from Food Network
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Get Chipotle-Mango BBQ Chicken Recipe from Food Network
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Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.
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Get Chocolate Coconut Cake Recipe from Food Network
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This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.
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Get Classic Fried Chicken Recipe from Food Network