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cooking.nytimes.com
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
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This recipe for baby back ribs marinates them overnight in brown sugar, spices, and lemon zest, then bakes them in the oven.
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The fork-free way to eat chicken parm.
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Get Midwestern Fried Chicken with Gravy Recipe from Food Network
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This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!
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A smoky cucumber, tomato, and onion salad recipe.
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The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.
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This loaded breakfast skillet with potatoes, bacon, onions, eggs, and Cheddar cheese makes a hearty and delicious breakfast or brunch dish.
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Get Mussels With Potatoes and Olives Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve.
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Creamy jalapeno deviled eggs topped with crumbled bacon are spicy twist on the traditional deviled egg recipe.