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A healthy, easy recipe for chilled wild-rice salad with pecans, cranberries, and orange vinaigrette; serve it as a side for fall or winter weeknight dinners.
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Get Pork Chops with Charred Corn and Arugula Recipe from Food Network
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Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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This eggnog pumpkin pie recipe has an easy press-in crust, a rich pumpkin and eggnog filling, and a thick layer of whipped cream on top.
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Get Three Bean Salad Recipe from Food Network
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce Debates rage over how thick the sauce should be, over which parts of the chicken to use
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This hearty Ham and Potato Soup is made with a ham shank or leftover ham bone and russet potatoes. Perfect for chilly weather!
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Get Wancheese Fisherman's Risotto Recipe from Food Network
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Get Healthy Chicken Fajita Stuffed Peppers Recipe from Food Network
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Thinly sliced eggplant is lightly fried, then stuffed with a spinach and cheese mixture and baked with pasta sauce and mozzarella cheese.
cooking.nytimes.com
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce Here’s a meal in a bowl, perfect for a cold winter night.