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cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brown sugar, paprika, garlic powder, onion powder, and cayenne pepper come together in this Memphis dry rub with a kick.
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This summer spin on a classic margherita pizza adds fresh strawberries to the quick tomato sauce. Topped with mozzarella and basil, it's an unexpectedly delicious...
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If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
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This savory ground beef meatloaf is made in a roll shape with a layer of deli ham and Swiss cheese hidden inside.
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A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
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Get Spicy Salisbury Cutlets with Sweet Onion Relish Recipe from Food Network
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.