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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
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A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
www.allrecipes.com
The use of an Instant Pot(R) allows you to make amazing creamed corn without anything from a can. Fresh corn is best, but canned corn works as well.
www.allrecipes.com
Make vegetarian beans from dried to refried in less than an hour with the quick-and-easy help of your Instant Pot®.
www.foodnetwork.com
Get Roast Prime Rib Recipe from Food Network
www.allrecipes.com
Instead of cooking your corned beef on the stovetop, try it in the oven! Plan on 1 hour of roasting time per pound of beef.
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A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!
cooking.nytimes.com
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
Ingredients: turkey, garlic, tarragon, olive oil
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
www.allrecipes.com
A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.