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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Top this recipe for beef braised in red wine with tart diced apples that've been tossed with lemon zest, parsley, and olive oil.
www.allrecipes.com
This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!
www.delish.com
At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network
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Get Yassa Chicken with Stewed Tomatoes Recipe from Food Network
cooking.nytimes.com
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
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Get Lemon Roasted Chicken Salad Wrap Recipe from Food Network
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Get Warm Kobe Beef with Truffle Tea Recipe from Food Network
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Get Boxty Cakes Recipe from Food Network
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A classic comfort dish that’s as easy to make as it is tasty.