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This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Get All-Crust Sheet Pan Chicken Pot Pie Recipe from Food Network
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Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience
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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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Get Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese Recipe from Food Network
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A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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These delicious cheese-topped stuffed red peppers get flavor, texture and fiber goodness from a tasty combination of quinoa, spinach and creamy mushroom soup. They're easy to prepare and packed with veggie goodness.
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Get Spicy Turkey and Green Bean Stir-Fry Recipe from Food Network
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Tired of the same old salad? Try this flavorful main dish salad that features tender shrimp flavored with lime and garlic...it's light, refreshing, and a great change of pace.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Slow cooking sweetens the collards in this satisfying pasta dish.
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Get Simple White Bean Caesar with Herb Garlic Bread Recipe from Food Network