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An easy recipe for twice-baked potatoes with green chiles and cheese.
cooking.nytimes.com
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I...
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A delightfully simple walnut pie with a cake-like consistency.
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A rich and smooth coconut custard pie. Top with whipped cream and toasted coconut, if desired.
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A simple but delicious breakfast bake with bread slices, eggs, cheese and ham.
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This spinach and feta filling baked in phyllo cups makes a great appetizer!
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A kid-friendly recipe for baked chicken tenders or boneless, skinless chicken breasts using stone-ground crackers for a crunchy coating.
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This dish softens radicchio’s bitterness by baking it in a cream sauce.
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.
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Make a simple, delicious appetizer by warming a wheel of Brie cheese with walnuts and maple syrup. Serve with a sliced baguette at your next gathering, or to cheer on your favorite Canadian team.