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cooking.nytimes.com
The colors of the vegetables were the inspiration behind this beautiful salad You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
cooking.nytimes.com
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
www.allrecipes.com
These chicken wings are oven-baked and tossed in a spicy and flavorful Buffalo-style sauce for an easy appetizer or main dish when entertaining.
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Marinated for at least 2 days, this deeply flavorful roast is tangy and savory.
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Get Tuna Salad with Herb Toast Recipe from Food Network
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Using canned beans and tomatoes helps make a quick Italian-style soup featuring spinach and chicken sausage in this fairly simple recipe.
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Get Serrano Ham-Wrapped Figs Recipe from Food Network
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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A simple dill dip recipe made with fresh dill and dried dill weed, mayonnaise, and sour cream.
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Doctor a bottle of barbeque sauce with vinegar, brown sugar, garlic powder, and red pepper flakes and pour it over chicken in a slow cooker for an easy and delicious main course.
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A Sardinian classic with littleneck clams and a touch of saffron.