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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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Get Artichoke and Black Bean Nachos Recipe from Food Network
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This recipe gives you a Mexican-style version of tater tot casserole.
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You only need 3 basic pantry ingredients to mix into smooth, creamy fudge when the urge hits. Fudge mixes up in minutes but needs several hours to set until firm.
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Get S'Mauros: Skillet S'Mores Recipe from Food Network
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This dessert is not for the faint of heart.
Ingredients: butter, marshmallows, salt, chocolate
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Bananas are dipped in melted chocolate chips, rolled in sprinkles or nuts, then chilled on waxed paper. You can insert wooden sticks for handles if you like. So easy, the kids can make them.
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Spinach salad with strawberries is a summertime natural. This version adds feta cheese and provides a homemade balsamic vinaigrette.
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Eggplant and whole wheat pasta add a hearty dimension to this vegetarian spinach lasagna.
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Get Stuffed Veal Loin Served with Fresh Spinach Recipe from Food Network