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cooking.nytimes.com
Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven
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This rosemary-scented rustic casserole with peppers, sweet potatoes and sweet or spicy vegetarian Italian sausage is the very essence of healthy comfort food.
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A simple way to liven up mayo—use any olives you fancy.
Ingredients: mayonnaise, mixed olives
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These are a huge hit at parties. You can increase or decrease the amount of cayenne to suit the taste of your crowd. One caveat: all the ingredients MUST be...
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Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.
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This cheesy noodle casserole made with mushrooms, pepperoni, and lots of mozzarella cheese has the flavor of pizza.
cooking.nytimes.com
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
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Get Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano Recipe from Food Network
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This Mediterranean-style grilled fish recipe is topped with olives, red onion, and artichokes.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 4 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Cauliflower is one of the few cruciferous vegetables you find in North African tagines The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.