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An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
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Get Cranberry-Orange Scones Recipe from Food Network
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A ribbon of cocoa-pecan streusel fills this rich chocolate cake, which is made with butter and cream cheese and topped with an easy chocolate glaze.
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Marinate the chicken in a quick savory mixture of tomato paste, olive oil, lots of garlic, and fresh parsley for the perfect accompaniment to grilled bread.
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Replace rice noodles with shredded spaghetti squash in this lower carb recipe for pad thai.
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Get Tuna Everything Bagel Recipe from Food Network
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Get Steamed Gingered Salmon with Warm Citrus Sauce Recipe from Food Network
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Get Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes Recipe from Food Network
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Get Beef with Scallions, Tomato, and Ginger Recipe from Food Network
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Get Baby Lamb Chops with Artichoke and Tarragon Dip Recipe from Food Network
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Get Black Bean Soup (Sopa de Frijoles) Recipe from Food Network
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Get A Peanut Picnic Recipe from Food Network