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This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow-Cooker Beef and Polenta Recipe from Food Network
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A fresh selection of veggies and spices blend in our Chicken Casserole. It's a chicken recipe that will leave you full--and extremely satisfied.
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This one-pan egg dish makes an easy, cheesy dinner.
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Get Creamy Campfire Clam Pasta with Tomatoes Recipe from Food Network
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Get Cheesy Zucchini Noodles with Bacon Recipe from Food Network
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cooking.nytimes.com
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
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I developed this for the Top Chef recipe contest. It's yummy. We like it best served with crusty sourdough bread and corn on the cob. [Recipe is for one packet...