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Succulent chicken breast chunks and penne pasta tossed with broccoli and green onions.
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The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon These simple and delicious counterpoints make a great stew.
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This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple lemon glaze goes a long way.
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A cheesy, potato broccoli soup that tastes great.
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Red potatoes are boiled with garlic and chicken bouillon, then mashed with sour cream and cream cheese. Then the potatoes are slow cooked for a couple of hours, allowing the flavors to meld.
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This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
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Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas.
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Get Art Smith's Garlic Mashed Cauliflower Recipe from Food Network
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Get Silky Cauliflower Soup with Parmesan Crisps Recipe from Food Network
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Asparagus, mint, and lemon zest are simmered and pureed into a refreshing and easy soup topped with hard-boiled egg.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.