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This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Christmas Stuffing with Bacon Recipe from Food Network
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Get Whole-Wheat Skillet Lasagna and Escarole Salad Recipe from Food Network
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Get Deep-Dish Ham Quiche with Herb and Asparagus Salad Recipe from Food Network
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Get Sunny's Easy Grilled Ratatouille Recipe from Food Network
cooking.nytimes.com
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.
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Tuna is mixed into a Cheddar cheese sauce and baked with pasta in this delicious Mornay. This is the best Tuna Mornay recipe I've found... My family is always excited when we have it for dinner.
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This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast.
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Eggs poached in a mildly spicy tomato sauce and served with pita bread are a popular Middle Eastern breakfast.
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Get 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce Recipe from Food Network
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Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A
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Get Hattie B's Hot Chicken Recipe from Food Network