Search Results (1,819 found)
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
www.foodnetwork.com
Get Garden Potato Salad Recipe from Food Network
cooking.nytimes.com
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it’s easier than pie to make You can make individual soufflés or one large one.
cooking.nytimes.com
I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day This one is especially nice with a little feta sprinkled on top.
www.allrecipes.com
Bacon is baked in a Panasonic CIO and stuffed into pita bread with eggs, sausage, and tzatziki sauce to make this Greek-inspired breakfast.
cooking.nytimes.com
This is a mainstay in my house, something you can always throw together for an easy light meal The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
www.delish.com
Weekend breakfast doesn't get any better than pancakes topped with a sticky-sweet homemade blueberry syrup.
www.foodnetwork.com
Get Turbinado Creme Brulee Tart Recipe from Food Network
www.foodnetwork.com
Get Grilled Strip Steak and Caesar Salad Recipe from Food Network
www.foodnetwork.com
Get Chicken Satay with Peanut Sauce Recipe from Food Network
www.foodnetwork.com
Get Waffled Banana Bread Recipe from Food Network
www.foodnetwork.com
Get Crab and Avocado Salad Recipe from Food Network