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cooking.nytimes.com
“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991 Mr Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat
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This delightful Mississippi mud cake is layered with marshmallows and warm pecan icing creating the perfect Southern-style cake.
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Quinoa is combined with cucumbers, olives, and tomatoes before being tossed in a zesty red wine vinaigrette in this wonderful salad.
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No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.
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Get Camping Muffuletta Recipe from Food Network
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Get Spinach and Red Pepper-Stuffed Chicken Recipe from Food Network
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A warm, flavorful dish filled with mahi-mahi, fresh fruit and an exotic ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America.
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Get Sigrid's Carrot Cake Recipe from Food Network
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Mango and tarragon conspire to make this chicken salad unusually delicious.
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Orange marmalade gives these homey muffins a unique flavor, and the whole grains make them a more virtuous alternative to cupcake-like pumpkin muffins.
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Marinated beef cubes and fresh vegetables are portioned and frozen for later. When you're ready, thaw a few bags in the morning, and assemble the skewers while the grill is heating. You'll be home from work and eating dinner in no time!
www.chowhound.com
Enjoy this Banana Salsa recipe with ingredients and easy step-by-step directions from Chowhound.