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Baked Chicken Parmesan! EASY and quick, simply bread the chicken cutlets with Parmesan and crumbs, bake in the oven, and top with a fresh, homemade tomato sauce. This baked chicken parmesan is delicious. Serve with noodles.
cooking.nytimes.com
Let’s face it: turkey burgers can be boring I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A turkey pot pie made with turkey leftovers and flavored with Cajun spices, onions, celery and green pepper.
www.chowhound.com
A wild-rice soup recipe packed with flavorful mushrooms and bacon.
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Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
cooking.nytimes.com
This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors Serve it to hungry houseguests and children for lunch or dinner.
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This contemporary pairing with creamy grits—an old Southern favorite spreading in popularity across the country—doubles the luscious richness.
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Greek inspired but fresh flavors. A simple white wine and olive sauce, with some wonderful roasted heirloom tomatoes and fennel over fresh greens and of course...