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Lobster tails turn out delicious when cooked sous vide. With only a few ingredients this dish is perfect for a special occasion or Valentine's day.
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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You bet it's better on bread!
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
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Amp up Taco Tuesday with this juicy spin on steak tacos.
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
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Here is how we used to do prime rib at a country club where I cooked 20 at a time every Saturday afternoon.
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Perfectly crispy, these peppery sweet potato fries will rival any restaurant's.
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Everything's better in a blanket—bacon cheeseburger included.
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This is a quick marinade that works on either chicken or beef. You just need Italian salad dressing, soy sauce, ginger, and garlic.