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Get Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise Recipe from Food Network
Get Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise Recipe from Food Network
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Get Grilled Chicken Kebabs Recipe from Food Network
Get Grilled Chicken Kebabs Recipe from Food Network
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This recipe makes 32 crescents of dough stuffed with a savory filling of caramelized onions, potatoes, hard-boiled eggs, raisins and green olives. The tiny pastries are then brushed with egg wash and emerge from the oven golden brown.
This recipe makes 32 crescents of dough stuffed with a savory filling of caramelized onions, potatoes, hard-boiled eggs, raisins and green olives. The tiny pastries are then brushed with egg wash and emerge from the oven golden brown.
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The cutest and easiest Christmas treat to serve this year.
The cutest and easiest Christmas treat to serve this year.
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Get Pasta with Citrus-Herb Sauce Recipe from Food Network
Get Pasta with Citrus-Herb Sauce Recipe from Food Network
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Get A.1. Veggie Kabobs Recipe from Food Network
Get A.1. Veggie Kabobs Recipe from Food Network
cooking.nytimes.com
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil — usually with tomatoes, onions and one or two other ingredients — until they have almost lost their shape Then they are cooled and served at room temperature, when their flavors are at their fullest Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil — usually with tomatoes, onions and one or two other ingredients — until they have almost lost their shape Then they are cooled and served at room temperature, when their flavors are at their fullest Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments
www.allrecipes.com
Chef John's "pan-roasted" chicken breasts are fast, easy, and delicious. Leaving the skin on adds a lot of flavor and keeps the chicken juicy.
Chef John's "pan-roasted" chicken breasts are fast, easy, and delicious. Leaving the skin on adds a lot of flavor and keeps the chicken juicy.
www.delish.com
You won't miss the carbs.
You won't miss the carbs.
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The French call this style of dessert a clafouti, in which a batter is poured over and through the fruit. It is equally at home at the breakfast or dinner table.
The French call this style of dessert a clafouti, in which a batter is poured over and through the fruit. It is equally at home at the breakfast or dinner table.
cooking.nytimes.com
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away I’m not sure why it works, but the essential oils in basil — which make this herb so heavenly, although apparently not to flies — have been shown to have anti-bacterial properties A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away I’m not sure why it works, but the essential oils in basil — which make this herb so heavenly, although apparently not to flies — have been shown to have anti-bacterial properties A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics
cooking.nytimes.com
These tangy chicken thighs are a weeknight alternative to a long, weekend braise They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
These tangy chicken thighs are a weeknight alternative to a long, weekend braise They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.