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cooking.nytimes.com
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing
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A recipe for thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.
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Get Summer Borscht Recipe from Food Network
cooking.nytimes.com
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
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Chunks of boneless chicken breast simmer with sweet potatoes, garbanzo beans, tomatoes, and North African-inspired spices for this hearty stew.
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Similar to potato pancakes, this recipe mixes roasted spaghetti squash with eggs and caraway seeds, fries it into savory cakes, and tops them with sour cream.
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A Cambodian recipe for skewered beef
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Get Baked Lemonade Pork Chops Recipe from Food Network
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Get Grilled Avocado Stuffed with Black Bean Salsa Recipe from Food Network
www.simplyrecipes.com
Zucchini noodles with cabbage, carrots, red bell pepper, green onions, tossed with a sesame rice vinegar dressing. Light, fresh, and easy!
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Shrimp with tomatoes, avocados, sweet onion, and cilantro bask in a zesty tomato salsa for an appetizer that looks beautiful when served in a glass salad bowl. Serve with saltine crackers.
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A delicious chicken cordon bleu burger recipe.