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cooking.nytimes.com
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
Ingredients: turkey, garlic, tarragon, olive oil
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Shrimp, scallops, and asparagus are simmered together with lime, curry, and coconut milk to create a delicious seafood curry!
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Get 3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo Recipe from Food Network
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Chicken tenders get a flavor boost from fresh lemon and thyme. They are great as a main course or served on top of a big salad.
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Get Queen of Hearts Cocktail Recipe from Food Network
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This light and fresh lemon syrup is a delicious topping for cake, waffles, or whatever you can imagine.
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An exotic rum-based cocktail.
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A dream come true: pomegranate liqueur mixed with Cointreau, fresh orange juice, and champagne. Sparkling wine is fine, too, if you're out of Champagne. Garnish with orange zest.
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Homemade chicken broth is easy to prepare and will enhance any soup recipe. Use immediately or freeze for later.
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Flank steak is marinated in a port, citrus, and honey marinade before being grilled to perfection.
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Get Creamed Spinach Recipe from Food Network
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.