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cooking.nytimes.com
Caponata is a Sicilian sweet and sour version of ratatouille Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish Like most eggplant dishes, this gets better overnight
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Get Chicken Scallopine with Saffron Cream Sauce Recipe from Food Network
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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Get The Ultimate Thanksgiving Mac and Cheese Recipe from Food Network
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Get Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters Recipe from Food Network
www.allrecipes.com
Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and wine sauce for for a nice weeknight dinner that practically takes care of itself.
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Chicken Bacon Roulades—chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
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Chicken, corn and rice in broth are seasoned with chili powder and garlic powder and served with a squeeze of lime in this quick soup.
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These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
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Get Emeril's Homemade Sweet and Spicy Pickles Recipe from Food Network
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Leftover cooked pork gets a Mexican-style makeover when mixed with chilies and enchilada sauce, wrapped in tortillas, and topped with melted cheese.