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cooking.nytimes.com
Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
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These tiny Swedish meatballs use a combination of ground beef and ground pork to make a flavorful appetizer for holidays or dinner parties. Serve alongside vegetable sour cream or lingonberry sauce for an authentic Swedish meal.
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Get Slow Lamb with Baked Provencal Tomatoes Recipe from Food Network
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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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Six beans, grains and pastas are layered to a pretty effect in a glass jar with seasonings and bouillon granules in this winning idea for a hostess gift.
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Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
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Get Whole-Grain Chocolate Chip Cookies Recipe from Food Network
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Get Pasta al Pesce (Seafood Pasta) Recipe from Food Network
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These cheesy deep-fried rice balls are served with Italian dinners as a side like a bread. They're great with sauce and pasta dishes.
cooking.nytimes.com
This is a beautiful salad that keeps well for a few days in the refrigerator For best results, make sure to shred the cabbage very thinly.
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Make quick and easy microwave Spanish rice with bacon, tomatoes, green pepper, and ketchup for a weeknight meal that will feed the family.
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A vintage banana bread recipe has been handed down through the family, and now the secret is out. It's made with butter, not oil, and there's a bit of vinegar in it.