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cooking.nytimes.com
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth Elbow-shaped pasta is then added into the water to absorb all the meaty flavors Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch
www.allrecipes.com
A colorful ham and hash brown casserole with bacon, cheese, and green onions.
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These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
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This chicken salad recipe includes grapes, apples, and red onion creating a fruity and savory sandwich filling.
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Ham and Asparagus Strata! Breakfast casserole with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
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A whole chicken cooks up crisp and brown with nothing more than a generous sprinkling of kosher salt. It's served with a quick thyme-butter pan sauce.
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
www.delish.com
When spotting a black cat is in your favor.
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Ham steak, green beans, red new potatoes, and onions go into this satisfying one-pot dinner that's quick and easy to make on any weeknight.
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Trade mayonnaise for a mixture of olive oil and Dijon mustard and add in pickled gherkins and capers for an upgrade on what you might expect from this classic picnic fare.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.