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This recipe for tiny frittatas is stuffed full of caramelized onions, mushrooms, and goat cheese for a fun breakfast or elegant appetizer.
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This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
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Get Vaca Frita Recipe from Food Network
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Tomatoes and watermelon are a match made in heaven in this summertime pleaser.
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These wings are almost as good as an island getaway.
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Get Tomato Pie Recipe from Food Network
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These green beans can be made ahead and rewarmed, leaving you free to focus on the main course.
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Get Luna Sea Burger Recipe from Food Network
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This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. Pack the leftovers for lunch!
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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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It ain't easy bein' cheesy (unless we're talking about these scalloped potatoes)...
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A refreshing spring salad, in honor of asparagus season.