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cooking.nytimes.com
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.
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Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Lotti Morris from Bennington, Vt., wrote: “I’m still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape We were married 13 years when I first found it and tried it It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage
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It's official: There's nothing Crescent Rolls can't do.
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This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.
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We can’t get enough ginger!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This stuffing also makes an excellent and flavorful side dish.
www.simplyrecipes.com
This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
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Elegant. Garnish with a slice of lemon and a mint leaf.
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Get L'Agnello Marocchino: Moroccan Lamb Recipe from Food Network