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Get Melt-in-Your-Mouth Braised and Barbecued Chicken Recipe from Food Network
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This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
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Two brines over two days give your holiday bird complex layers of flavor as well as added juiciness.
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Even the meat-eaters in your household will like these sweet potato vegetarian tacos with avocado, cilantro, salsa, and queso fresco.
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Tender pork chops are topped with a colorful and flavorful mixture of peppers and seasonings.
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Get Barbecued Ribs Recipe from Food Network
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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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Cornish hens are pan seared, stuffed with homemade stuffing full of herbs, and slow cooked with more herbs to succulent chicken perfection.
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This is as meaty and satisfying as any bolognese, but it's completely vegetarian (vegan, if you choose) and very healthy. I made it because I wanted a meat-free...
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Fresh roasted salmon fillet stars in this sweet and spicy burrito.