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Get Roast Chicken with Celeriac Recipe from Food Network
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Get Caribbean Stuffed Red Snapper Recipe from Food Network
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An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
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Make shrub using the cold-process method to reach a perfect harmony between tart and sweet; this one combines blackberries, sage, and thyme.
Ingredients: sugar, thyme, sage, white vinegar
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Get Pumpkin Pasta Recipe from Food Network
Ingredients: flour, pumpkin puree, butter, sage
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This is a great stuffing recipe that is very easy and fun for the whole family. My mom used to include my sisters and I in the breaking of the bread. It has become a great family tradition.
Ingredients: bread, butter, celery, onions, sage
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This super-easy and unique oyster stuffing is made with smoked oysters.
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Get Mitton of Pork Recipe from Food Network
Ingredients: streaky bacon, pork, sage, mace
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If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.
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Get Butternut Squash Soup with Fontina Cheese Crostini Recipe from Food Network