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Chef John's technique for baking garlicky breaded chicken achieves the crispy crust and tender insides of pan-fried cutlets minus the mess!
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Long, slow cooking (7 to 8 hours) renders top round steak tender enough to use in place of the cuts that are normally required for Beef Stroganoff.
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This savory recipe is a complete meal in itself. Don't forget the beer as it's what makes this recipe unique.
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With its tomato, red bell pepper, black olives, thyme, and tuna, this salad sings of sunny southern France. Boiling the rice rather than steaming it cuts down the cooking time considerably.
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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
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Get Grilled Lasagna Recipe from Food Network
cooking.nytimes.com
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
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Get Creamy Three-Cheese Baked Mac Recipe from Food Network
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Brush burgers with butter when they're on the grill: the natural sugars caramelize, making the meat extra-delicious.
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Chicken pan-roasted in white wine with artichokes and chorizo may sound fancy, but with a couple easy steps and little prep-time, this just might become a new go-to weeknight recipe.
cooking.nytimes.com
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market The dish can be prepared in advance and reheated.
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Get Winning Deviled Ham and Cheese Sandwich Recipe from Food Network