Search Results (3,790 found)
cooking.nytimes.com
This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A super simple broiled grouper fillet recipe for all of you grouper groupies. Fillets 1 inch thick take about 12 to 14 minutes to cook properly. If using thinner fillets, reduce cooking time accordingly.
www.allrecipes.com
Cuban food is very popular, and this recipe was inspired by its culture, flavorful cooking, and especially by a sandwich made at La Flor de Broadway, a little lunch counter in the neighborhood known locally as 'El Rey de Sandwich Cubano.'
www.chowhound.com
A vegetarian pizza recipe topped with slices of potato, garlic, mozzarella cheese, fresh thyme, and watercress dressed with lemon vinaigrette.
www.allrecipes.com
Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.
www.chowhound.com
Stuffed with smoked mozzarella and fried until crispy and golden brown.
www.allrecipes.com
The secret for good Middle Eastern food. Actually it's a mix of 8 spices.
www.allrecipes.com
Homemade cheese and garlic croutons are a delightful topping for salad and a great way to use old bread.
www.allrecipes.com
Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
www.chowhound.com
This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
www.allrecipes.com
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can!