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cooking.nytimes.com
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops If you can’t get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven’t fully ripened on the vine before they need to be picked in advance of a frost
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This recipe is adapted from a drop-biscuit recipe I received from Cook's Illustrated. The biscuits were fast, easy, and good, and reminded me of the kind of...
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Get Almond, Pear and Cherry Pocket Pies Recipe from Food Network
cooking.nytimes.com
This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them I've cooked it here in the oven, but the preparation would take well to the grill However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like. 
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This delicious pizza gives a new twist to two old favorites. It tastes just like a burger from a famous burger franchise with its special sauce, ground beef and American cheese.
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This wonderful beef casserole is chock full of vegetables including cauliflower, carrots, and asparagus!
cooking.nytimes.com
Coconut and banana pair up in a heavenly way, especially for breakfast Enter these delectable pancakes, in which a bit of coconut flour is swapped for the usual all-purpose flour A generous helping of banana lends a rich creaminess to the cakes
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This Southern-style peach shortcake is made from scratch: a large sweet biscuit filled with sweet sugary peaches and topped with whipped cream.
cooking.nytimes.com
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines) Italian cooks in the United States swapped shrimp for scampi, but kept both names Thus the dish was born, along with inevitable variations
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Get Roasted Spaghetti Squash with Kale and Parm Recipe from Food Network
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Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.