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cooking.nytimes.com
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time They can, however, be an opportunity to improvise, even to elevate Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages
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Get Skillet Chicken and Dumplings Recipe from Food Network
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Ring in the New Year with a bowl of hearty black-eyed pea soup loaded with veggies and good luck.
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Chicken breast is topped with mozzarella cheese and capers and served with a creamy white wine sauce in this rich and tasty meal. Warm French bread is perfect for soaking up all that yummy sauce.
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Get Roasted Cauliflower Recipe from Food Network
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Get Ham and Cheese Pan Souffle Recipe from Food Network
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Get Black Sea Bass and Mussels a la Nage Recipe from Food Network
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Get Mini Meatball Sandies Recipe from Food Network
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This salad recipe is a hearty mix of potatoes, thin-sliced steak, parsley, celery, and scallions, with a tangy tomato dressing.
cooking.nytimes.com
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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Get 5 Ingredient Bacon Burgers with Cheddar and Red Onion with Parmesan Popcorn Black-Eyed Peas Recipe from Food Network
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This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.