Search Results (3,849 found)
cooking.nytimes.com
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
www.foodnetwork.com
Get Lemon Roasted Chicken Salad Wrap Recipe from Food Network
www.foodnetwork.com
Get POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH Recipe from Food Network
www.foodnetwork.com
Get Warm Kobe Beef with Truffle Tea Recipe from Food Network
www.foodnetwork.com
Get Boxty Cakes Recipe from Food Network
www.chowhound.com
A classic comfort dish that’s as easy to make as it is tasty.
www.foodnetwork.com
Get Lamb Kabobs Recipe from Food Network
www.delish.com
Chef-owner Marc Murphy of Ditch Plains in New York City adds a colorful French twist to his basic steamed mussels recipe.
www.foodnetwork.com
Get Green Bean Casserole Recipe from Food Network
www.foodnetwork.com
Get Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.