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This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
cooking.nytimes.com
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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Long strips of zucchini are basted with a rosemary-accented olive oil mixture and cooked on the grill in this recipe.
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Get Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce Recipe from Food Network
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Get Brussels Sprouts with Bacon Recipe from Food Network
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This is so perfect in the summer--all that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. If you start your panna cotta the day before, this classic Italian recipe is about as simple as it gets.
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Chickpeas, sun-dried tomatoes, and feta cheese are the stand-out ingredients in this easy and remarkably flavorful chilled salad.
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Get Quick Bacon-Cheddar Biscuits Recipe from Food Network
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Get Oven Fries Recipe from Food Network