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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
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Get Garden Potato Salad Recipe from Food Network
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This recipe for tortilla soup is novel on many fronts. For starters, it is vegetarian, and even vegan if you leave off the yogurt garnish. Second, it is water...
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Get Crab and Avocado Salad Recipe from Food Network
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Get Tandoori Meatballs with Cilantro Raita Recipe from Food Network
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Bacon is baked in a Panasonic CIO and stuffed into pita bread with eggs, sausage, and tzatziki sauce to make this Greek-inspired breakfast.
cooking.nytimes.com
This is a mainstay in my house, something you can always throw together for an easy light meal The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
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Get Grilled Strip Steak and Caesar Salad Recipe from Food Network
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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This blueberry banana milkshake recipe is easy to prepare and will have your whole family asking for more.
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This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.