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Get Muffuletta Recipe from Food Network
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The yogurt marinade does two very important jobs in this sheet-pan chicken recipe One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
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Get Wild Alaskan Salmon Fillet Recipe from Food Network
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Chef John combines just the right amounts of heat and sweet in his recipe for crunchy bread and butter pickles.
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This hearty pie is baked in a 9x13-inch pan. Chicken and veggies are blended with cream of mushroom soup and chicken broth, topped with a biscuit crust, and then popped into the oven to bake until golden brown.
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The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.
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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
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This recipe calls for a unique twist on traditional cabbage coleslaw: mango. Sure to be a crowd-pleaser and it tastes great on fish tacos!
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This three bean salad has the addition of celery for extra crunch. It is tossed in a white wine vinaigrette for a quick and easy salad that is perfect for picnics.
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This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
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For a Southeast Asian treat, try these grilled pork skewers, marinated in a spicy ginger-peanut sauce.
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Get Street Corn Recipe from Food Network