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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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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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Get Smoked Pork Chops with Peach Bourbon BBQ Sauce Recipe from Food Network
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Apple pie just got even better with this awesome recipe for apple pie cookies made with brown sugar and nutmeg with homemade cinnamon glaze.
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A creamy salad made with cauliflower, celery, and hard-cooked eggs looks and tastes like potato salad.
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In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider and tucked them between layers of clove- and ginger-s
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Get Bratwurts with Sweet-and-Sour Cabbage Recipe from Food Network
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Get Pork Chops With Apples and Garlic Smashed Potatoes Recipe from Food Network