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cooking.nytimes.com
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
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This is an easy, but tasty, white chicken chili recipe you can make either with a couple of chicken breasts or ground chicken. I'm sure it would be great with...
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Get Chili Nachos Recipe from Food Network
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Morningstar Farms® Grillers Prime® Veggie Burgers give this dish so much burger flavor, it's a hit from coast to coast.
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Great for a hot summer day. Or, pair with tortilla soup in the winter and you have a very hearty meal.
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Get Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette Recipe from Food Network