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These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment Hot, salty and crunchy: They can be devoured in one or two bites To make them, combine shredded or diced carrots and zucchini, lemon zest and scallion with a light batter of flour, egg, milk, coriander and pepper
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Get Chicken Tostadas Recipe from Food Network
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A substantial whole-grain risotto lightened with spring vegetables.
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Get your brunch on with a Bloody Mary! Or skip the vodka and make it a Virgin Mary. Just the thing for brunch or soothing a hangover.
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Get Taco Bar Recipe Recipe from Food Network
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Get Grilled Shrimp Scampi Recipe from Food Network
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Get Creamy Potato and Roasted Red Pepper Dip Recipe from Food Network
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This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig) The only potentially tricky part is scoring the skin If you are buying the meat from your butcher you can have them do it for you
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Your Thanksgiving dinner will taste even more awesome with this cranberry sauce flavored with mango, lemon, orange, and just a bit of a kick from hot sauce.
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Excellent for a quick weeknight dinner or an taste-pleasing entree for guests, these braised chicken breasts stuffed with a mixture of feta, lemon juice, and oregano, and cooked with fresh spinach and ripe tomatoes, are gratifyingly delicious.
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Get Curried Chicken and Rice Soup Recipe from Food Network
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Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.