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Get Crawfish Etouffee Recipe from Food Network
cooking.nytimes.com
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Turkey and pasta are topped with a corn bread and Mexican cheese topping in this recipe for a filling casserole.
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Savory turkey meatballs served alongside a tangy, creamy mustard dip are a nice alternative to traditional beef and pork meatballs.
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A healthy sautéed broccoli rabe recipe.
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Chicken thighs are very flavorful - try this recipe for chicken thigh schnitzel cooked in the air fryer for a delicious oil-free meal.
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This couscous tabbouleh is also delish with chicken or beef skewers.
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Get Ragu alla Mugellana Recipe from Food Network
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Turkey and bacon join melted provolone and a spicy mayonnaise in this crispy grilled sandwich.