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cooking.nytimes.com
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie...
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Summer squash paired with Merguez sausage and goat cheese is the perfect recipe for a summer evening.
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Butter beans mashed and combined with onion, jalapeno pepper, cracker crumbs, egg, and cheese, then shaped and fried into vegetarian burgers. You can substitute bell pepper for the jalapenos for a milder taste.
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Crabmeat is combined with curry powder, Swiss cheese, mayo, and lemon juice in this quick and easy, crowd-pleasing appetizer.
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This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
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Get Coffee-Rubbed Short Rib with Caramelized Shallot-Blue Cheese Fondue and Crostini Recipe from Food Network
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
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Pistachio Chocolate Chip Cookies with a White Chocolate Chip snow capped topping.
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This is an easy variation on the basic French toast recipe, except it uses reduced fat substitutes! Serve with fruit or sugar-free maple syrup.
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This is a good way to use up lemon rind or any citrus peel.
Ingredients: fruit, water, sugar