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cooking.nytimes.com
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
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This recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up. Submitted in memory of Ruth Karahan who originally had the recipe and passed away in 2004.
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Tangy lemons and capers liven up vegetables for a quick, healthy side dish.
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Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.
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Get Creamy Escarole and White Bean Dip Recipe from Food Network
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Succulent pork loin chops are paired brilliantly with slices of tart apple cooked in a satin-smooth sauce of butter, brown sugar, cinnamon and nutmeg. A few chopped pecans over the top make this a delectable autumn entree.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy casserole made with chops and tots! Sure to be a family favorite.
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This five-spice roasted chicken recipe gets a punch of flavor from an aromatic Asian-inspired marinade.
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This sweet, tangy chicken is the perfect weeknight dinner.
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Get Coconut-Scented Rice Recipe from Food Network
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Psh. Bread, shmed.