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cooking.nytimes.com
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch
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Get Greek Pork Chops with Zucchini and Feta Recipe from Food Network
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Sweet-sticky figs plumped in balsamic black butter are paired with a rich Fontina fondue for a luscious appetizer or first course that easy yet impressive.
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Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked.
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Healthier than regular meatloaf, and packed with flavorful Parmesan, Worcestershire, soy sauce, and fresh thyme and sage.
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Get Free-Range Chicken Wellington Stack with Crisp Potatoes Recipe from Food Network
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Get Shrimp and Scallops in Garlic Cream Sauce Recipe from Food Network
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Get Sunny's Southwestern Chicken Pot Pie Recipe from Food Network
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.