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cooking.nytimes.com
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.
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Freshly fried tortilla chips are layered with a spicy chicken and tomatillo sauce and plenty of cheese. Serve it with fried eggs for hearty breakfast or as a cheesy dinner.
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Coconut cupcakes are topped with lemon cream cheese frosting and a sprinkling of more coconut for a refreshing and decadent treat.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and easy broccoli stir fry with ginger and sesame, takes less than 30 minutes to make, start to finish!
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Get Easy Chicken Mole Recipe from Food Network
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Get Yellow Snapper with Black Thai Sticky Rice, Corn Sauce, and Baby Bok Choy Recipe from Food Network
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Get Grilled Chicken with Avocado Pesto Recipe from Food Network
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Get Pear and Zucchini Soup Recipe from Food Network
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Get Jelly Doughnut Bundt Cake Recipe from Food Network
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Easy and Healthy! Avocado chicken salad with avocado, chopped cooked chicken, apple, celery, and onion. No Mayo!