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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
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This Filipino pork kebab recipe is great for outdoor parties, especially picnics. The pork needs to marinate at least for 2 hours.
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Get Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce Recipe from Food Network
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Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
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Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!
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This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth.
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Fresh roasted chestnuts are added to a classic bread stuffing in this family favorite.