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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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Get Slow-Cooker Sauerbraten Recipe from Food Network
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a healthy addition to, or replacement for, your dog's daily meals that he will happily devour.
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Get Shrimp and Grits Recipe from Food Network
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These delicious cheese-topped stuffed red peppers get flavor, texture and fiber goodness from a tasty combination of quinoa, spinach and creamy mushroom soup. They're easy to prepare and packed with veggie goodness.
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Get Falafel with Chipotle Tahini Dip Recipe from Food Network
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The elegant presentation of these pretzel-crusted crab cakes belies the ease of putting them together. The mix-ins and seasonings are light enough to let the...
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Get Arepas with Black Beans, Mango and Avocado Recipe from Food Network
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An easy side dish brightened with crunchy fennel and fresh dill.
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Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.
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Get Andrew's Granola Parfait Recipe from Food Network