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Get G's Quick Jambalaya Recipe from Food Network
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Get Guisados' Cochinita Pibil Tacos Recipe from Food Network
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The Perfect Valentines Breakfast!! This isn't really to hard to make but takes a little work. When I was married sometimes I like to treat him to a nice lunch...
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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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My husband half-remembered this recipe from his parents' "Fresh Ways with Seafood" cookbook. His re-creation is completely delicious-with a fresh, buttery, vibrant...
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The lightness of white wine contrasts with plenty of garlic, onion and herbed tomatoes in this simmered chicken dish highlighted with the piquancy of Kalamata olives.
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It may take a leap of faith to use this much garlic, but the cooking significantly subdues the bite. The myriad seasonings lend an intriguing complexity to this sophisticated dish.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic French tarragon-butter sauce.
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This Spanish rice recipe is a classic red rice to serve with beans, inside a burrito, or alongside any Mexican dish.
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WARNING-this recipe is posted for informational purposes to the Herb and Spice challenged residents* of certain U.S. regions and other English speaking countries...
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Get Tomatillo Salsa Recipe from Food Network