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cooking.nytimes.com
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook How about making your own pâté for the holidays Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse
www.allrecipes.com
Potent garlic, basil and oregano are married together in this Italian chicken and rice bake with Parmesan and bell peppers in a creamy mushroom sauce.
www.delish.com
No time to make it to the Caribbean? We've got you covered.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken "Stir-Fry" Cheat Sheet Recipe from Food Network
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After applying the rub, you can either grill chicken immediately or let it sit and develop more flavor.
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Get Chicken Skewers With Grilled Romaine Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beautiful things happen when you branch out from maple bacon.
www.chowhound.com
I live alone, so I'm always on the hunt for delicious, healthy, freezer-friendly meals. These collard rolls—adapted from an old-fashioned cabbage roll recipe...
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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.