Search Results (3,311 found)
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is an interesting take on traditional fried chicken, marinated in eggnog and breaded in a savory spiced panko.
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Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
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Serve this classic beef rib roast (prime rib) recipe made with horseradish, herbs, and red wine sauce for a special Christmas meal.
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A recipe for roasted cauliflower tossed with sweet golden raisins, garlic, red pepper flakes, fresh parsley, and crispy breadcrumbs.
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An easy orecchiette pasta recipe with spicy Italian sausage, brown butter, and sage from Jon Shook and Vinny Dotolo for Plated.
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Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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A marinated mozzarella recipe with capers, garlic, and thyme.
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A simple, delicious chicken-and-stuffing casserole made with chicken breasts, tomatoes, Italian seasonings, and mozzarella cheese.
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We don't eat beef so we use ground pork and ground turkey for this, but you could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill.
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.