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Chef John uses up leftover rice by seasoning and stuffing it under the skin of a chicken in this roasted entree served with a simple pan sauce.
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Get Red Velvet Cake Recipe from Food Network
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Get Baked Sweet-and-Sour Chicken Recipe from Food Network
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Get Vietnamese Grilled Smoked Pork Chop Rice Bowls Recipe from Food Network
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These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
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Get Tomato and Watermelon Salad Recipe from Food Network
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This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.
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Get Crown Roast of Lamb Recipe from Food Network
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This easy and quick beef stroganoff is a hearty weeknight choice full of ground beef and a rich sour cream gravy served over egg noodles.
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Get Salted Caramel-Apple Strudel Recipe from Food Network
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Serve this festive, colorful salsa salad, made with black-eyed peas, avocado, and white shoe peg corn, with chips or as a side dish. It's perfect for New Year's or watching football.