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A thick and hearty homemade chili with a kick. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
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Use this recipe to make a savory marinade for your venison steaks and then cook them on the grill.
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Get Chicken Nicoise Salad Recipe from Food Network
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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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Squat, glazed ceramic bean pots lurk in cabinets all over New England They're traditional for Boston baked beans, but enameled cast iron is faster Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.
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Grilled pork chops get a little bit of zest with a tomatillo salsa.
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Warm up a cold night with a satisfyingly creamy bake of chicken or turkey in cream of mushroom soup and American cheese with spaghetti noodles. A sprinkling of chopped parsley and bell peppers adds colorful crunch.
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A wonderful recipe for baked chicken breasts in a creamy, Asiago cheese sauce finished off with black pepper, balsamic vinegar, and additional Asiago cheese.
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Clementine and sage lend citrusy, fragrant aroma to this easy sheet pan meal of broccoli and lightly breaded chicken over roasted potatoes.
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I like to use soba — buckwheat pasta — for this dish Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.
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A host of savory herbs season this hearty stew featuring beef, mushrooms, carrots and potatoes all simmered in rich beef stock.  It takes just 15 minutes to put together the ingredients, then it simmers on the stove while you tend to other things.