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cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
cooking.nytimes.com
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce Here’s a meal in a bowl, perfect for a cold winter night.
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Get Skillet Chicken and Artichokes Recipe from Food Network
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Get Sausage Gravy Breakfast Lasagna Recipe from Food Network
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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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A great use for leftover turkey any time of the year. Combine turkey with cooked pasta, olives, tomatoes and feta cheese. Then toss in an easy-to-make dressing. Serve chilled or at room temperature.
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Get Chili-Stuffed Sweet Potatoes Recipe from Food Network
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Get Kale-Potato Enchiladas Verdes Recipe from Food Network
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This roasted butternut squash panzanella recipe has toasted bread, walnuts, and dried cranberries tossed in a garlic-and-shallot balsamic vinaigrette.
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Get Broccoli-Walnut Pesto With Pasta Recipe from Food Network
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For a fabulously flavorful dish that takes just minutes to make, simply saute garlic, onion and tender strips of chicken. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano, and toss with hot pasta.
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Get Creamy Corn and Vegetable Soup Recipe from Food Network