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This has become my family's go to chicken recipe. I developed this recipe as an easy and delicious meal for those busy workdays when time is at a premium. And...
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Spatchcock chicken is braise-roasted with lemons and carrots in a simple broth creating a delicious gravy while roasting.
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Get Macaroni and Cheese Recipe from Food Network
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We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
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Get Gnocchi Bolognese with Ricotta Recipe from Food Network
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The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
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Get Green Bean and Potato Casserole Recipe from Food Network
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Get Guinness and Onion Soup with Irish Cheddar Crouton Recipe from Food Network
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A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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This warming butternut squash squash is seasoned with thyme and sage and topped with crispy prosciutto.
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Get Crispy Mustard-Roasted Chicken Recipe from Food Network