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Get Braised Short Ribs with Seared Shrimp and Grits Recipe from Food Network
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Patting chicken wing pieces very dry and frying them twice is the secret to the perfect texture of these popular appetizers.
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Anne Burrell combines potatoes with celery root for a twist on the traditional mashed potatoes.
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This salad was a big surprise It is so simple I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting
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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Like a whole plate of buffalo wings, in one convenient bite!
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This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
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This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.