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An easy chicken soup recipe with tons of flavor from sautéed chicken breasts, Italian sausage, and basil pesto, and filled with zucchini and hearty white beans.
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This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end If you prefer chicken breasts, you can use them here instead of the thighs
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Baked Cherry French Toast Casserole! This is an easy make-ahead breakfast casserole starring juicy, sweet cherries and a crunchy cinnamon sugar topping.
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Get Zucchini, Potato and Fennel Stew Recipe from Food Network
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Get Queen's Bread Pudding with Cold Fruit "Soup" Recipe from Food Network
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Get Braised Pork Sandwich with Spicy Tomato Broth (Tortas Ahogadas) Recipe from Food Network
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Get Roast Corn, Asparagus and Maine Crab Quesadilla Recipe from Food Network
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Get Shoreline Fried Halibut with Tofu Fries, Soy Sauce Aioli, Mushy Edamame and Soy Vanilla Milkshake Recipe from Food Network
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Get Bacon and Hash Brown "Quesadilla" with Eggs Recipe from Food Network
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A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch It’s dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year
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Curry Potato Soup with cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.