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cooking.nytimes.com
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time Or use a combination of breasts and thighs and make everyone happy.
cooking.nytimes.com
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast The French call it the “harvest omelet.”
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Topped with crunchy brown-butter-and-garlic breadcrumbs.
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A weeknight dish that elevates mackerel with a tangy cumin, tomato, and lime sauce.
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A fried fish with a spicy and flavorful coating.
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This ain't your average avocado toast.
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View the complete post here: http://www.elanaspantry.com/condiments/homemade-tomato-sauce/
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A sophisticated peppery, nutty dip similar to pesto.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flavorful refried beans seasoned with garlic, jalapeno, and cumin are simple to make when cooked in a slow cooker.