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cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Caribbean Pepper Pot with Chicken and Shrimp Recipe from Food Network
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Wildly flavorful and easy homemade curry that'll have you ditch your take-out menu after 1 bite.
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Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
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Get Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette Recipe from Food Network
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Grandma's bread and butter pickle recipe is perfect to enjoy year-round!
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Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
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Cool, crisp and delicious!
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This blend of soy sauce, balsamic vinegar, and Worcestershire sauce makes an easy and tasty marinade for steak.
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Get No Guilt Caesar Recipe from Food Network