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Get Roasted Chicken Breast with Marmalade Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 6 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
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This savory mushroom and fontina omelet recipe results in an earthy and robust breakfast.
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This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Sour cream binds this salad of pineapple chunks, maraschino cherries, and mandarin orange slices with miniature marshmallows. Serve with a Thanksgiving dinner or as a dessert.
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Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
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The smoky char from this blackened salmon recipe is one seriously addictive game-changer.