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cooking.nytimes.com
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor
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Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network
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Quick, easy, and tasty chicken paninis cook up in no time and are packed with flavor thanks to Cheddar cheese, barbeque sauce, and bacon.
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This breakfast recipe has eggy, buttery wedges of matzo brei covered in a sweet, syrupy topping of roasted cherries.
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Red bell pepper and mushrooms are added to this version of green bean almondine that makes for a quick and easy vegetarian side dish.
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Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.
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This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Get Guacamole Recipe from Food Network
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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!
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Get Tuscan Lemon Chicken Recipe from Food Network
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.