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Make a traditional southern Italian soup with Chowhound's pasta e fagioli recipe. This dish is a popular comfort food for any potluck, holiday, or family dinner...
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Get Blueberry-Lemon Muffins Recipe from Food Network
cooking.nytimes.com
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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Get Chicken Cutlet Sandwich Recipe from Food Network
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Get Raspberry-Fig Pull-Apart Cookies Recipe from Food Network
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Korean sweet potato noodles are tossed with a delicious combination asparagus, carrots and shiitake mushrooms. Perfect as a side dish or even as a meal.
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This recipe is one of the top 10 finalists in our 2009 Stuffing Recipe Contest.
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This recipe is by Craig Claiborne With Pierre Franey and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hearty and delicious chicken quinoa stew with sweet potatoes will keep you warm on a cold night.
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Hash makes a fast brunch or even light supper dish. This variation is made with pulled rotisserie chicken, onion, bell pepper, and plenty of potatoes, and is seasoned with fresh cilantro, chili powder, ketchup, and Dijon mustard.
cooking.nytimes.com
Alice Waters often recommends that cooks master a good minestrone It’s communal and seasonal, two pillars on which she has built her cooking career This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season’s green beans, tomatoes and squash