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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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This is the same as an Orange Cake with Orange Topping but made with tangerine-orange juice. It's so good, I have to ask my husband to hide it so I won't pig-out on it. Can be made as a Bundt cake or muffins!
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Get Crispy Chicken Strips With Salad Recipe from Food Network
cooking.nytimes.com
This vegan take on quiche is from the chef Lindsay S Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge
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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Get Tiny Lemon Angel Cakes with Lemon Confit Recipe from Food Network
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This is my go-to sheet cake recipe whenever I am baking for a lot of people and when there are any kids involved. It is also our standard cake for any kid's birthday. Really easy to make and everybody loves it.
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Get Lemon Cheesecake with Lemon-Rosemary Shortbread Crust Recipe from Food Network
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Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.