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cooking.nytimes.com
If you haven't cooked a whole leg of lamb before, here is the place to start This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes
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Get Spice-Rubbed Pork Chops with Sorghum BBQ Sauce Recipe from Food Network
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"I use breadcrumbs to crust the chops, and instead of hiding the mushrooms in a sauce, I roast them until golden and toss them with arugula." Lesley Stockton, Food Editor
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Get Italian Sausage Recipe from Food Network
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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.
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These lemon-roasted chicken legs coated in olive oil and a basil-oregano seasoning blend have a crispy skin and juicy meat with every bite.
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Get Roasted Turkey with Carrots and Shallots Recipe from Food Network
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Get Chicken Salad Veronique Recipe from Food Network
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You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.
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Try celebrity chef Jamie Oliver's mouthwatering slow-roasted pork recipe.
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Get Roasted Turkey Breast with Gravy Recipe from Food Network