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cooking.nytimes.com
Chicken, that old weeknight standby, can get pretty boring day after day This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it
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Try this easy butternut squash soup recipe with roasted chickpea garnish and red peppers. Slow cooking this is the best way to go.
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This pulled pork made in an Instant Pot® is an easy, flavorful main dish that's perfect for feeding a crowd and entertaining.
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You can't call yourself a true barbecue master until your paired your favorite meat with... spaghetti?
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Master Chef John's easy technique and create a comforting, delicious curry dish every time, no matter what meat and vegetables you use.
cooking.nytimes.com
Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise
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Orzo and wild rice are tossed with pecans, almonds, and a colorful variety of veggies in a homemade vinaigrette for a crowd-pleasing salad.
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Get Rioja Braised Lamb Shanks with Chorizo and Garlic Recipe from Food Network
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Two brines over two days give your holiday bird complex layers of flavor as well as added juiciness.