Search Results (3,676 found)
cooking.nytimes.com
This is not a recipe for a chicken dish Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed
This is not a recipe for a chicken dish Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed
Ingredients:
sweet potatoes, thyme leaves, mustard, garlic, butter, dijon mustard, chicken thighs, salt, black pepper, bread crumbs, olive oil, broccoli rabe, greek yogurt
www.foodnetwork.com
Get Spicy Calamari and Cucumber Salad with Spiced Yogurt Sauce Recipe from Food Network
Get Spicy Calamari and Cucumber Salad with Spiced Yogurt Sauce Recipe from Food Network
Ingredients:
soy sauce, wine vinegar, honey, chili, garlic, ginger, tentacles, cucumbers, greek yogurt, cilantro, coriander, caraway seeds, sumac, smoked paprika, sesame seeds
www.allrecipes.com
Pressure-cooked chicken is wrapped up in corn tortillas and covered with a cheesy white sauce in this make-ahead meal that freezes well.
Pressure-cooked chicken is wrapped up in corn tortillas and covered with a cheesy white sauce in this make-ahead meal that freezes well.
Ingredients:
chicken breast, water, onion, green chiles, monterey jack, corn tortillas, butter, flour, chicken stock, cumin, greek yogurt, jack cheese
www.foodnetwork.com
Get Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Recipe from Food Network
Get Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Recipe from Food Network
Ingredients:
rolled oats, quinoa, almonds, pumpkin seeds, coconut oil, agave syrup, blueberries, banana, greek yogurt, pomegranate juice, honey, pomegranate, juice, orange
www.delish.com
A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake.
A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake.
Ingredients:
chocolate, heavy cream, butter, vanilla, instant coffee, brown sugar, flour, rolled oats, pretzels, neufchatel cheese, greek yogurt, eggs, sugar, almond
www.delish.com
Layers of cornbread, cranberries, and yogurt create a delicious dessert.
Layers of cornbread, cranberries, and yogurt create a delicious dessert.
Ingredients:
cranberries, orange juice, water, juice, greek, maple syrup, cornmeal, pastry flour, rye flour, baking powder, salt, fat buttermilk, honey, eggs, butter
www.foodnetwork.com
Get Cold Chicken Curry with Toasted Almonds and Crystallized Ginger Recipe from Food Network
Get Cold Chicken Curry with Toasted Almonds and Crystallized Ginger Recipe from Food Network
Ingredients:
greek yogurt, curry powder, juice, chicken breasts, scallions, green apple, carrot, sandwich rolls, almonds, bone, cloves, celery, bay leaf, lemon, onion
www.foodnetwork.com
Get Churrasco Steak with Chimichurri Recipe from Food Network
Get Churrasco Steak with Chimichurri Recipe from Food Network
Ingredients:
grapeseed oil, cloves, onions, oregano, orange juice, skirt steak, limes, cilantro, parsley, red wine vinegar, chile, olive oil, butter, juice, white rice
www.foodnetwork.com
Get Grilled Skirt Steak with Green and Smokey Red Chimichurri Recipe from Food Network
Get Grilled Skirt Steak with Green and Smokey Red Chimichurri Recipe from Food Network
Ingredients:
parsley leaves, mint leaves, oregano, canola oil, red wine vinegar, red pepper flakes, cloves, skirt steak, parsley, olive oil, chipotle, smoked paprika
cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
Ingredients:
apricots, balsamic vinegar, capers, olives, chiles, oregano, olive oil, juice, broccoli, white onion
www.allrecipes.com
Steamed lentils and feta cheese are tossed in a homemade chimichurri sauce made with fresh herbs creating an easy lentil salad.
Steamed lentils and feta cheese are tossed in a homemade chimichurri sauce made with fresh herbs creating an easy lentil salad.
Ingredients:
lentils, olive oil, red wine vinegar, garlic, oregano, red pepper flakes, parsley, cilantro, feta cheese, chimichurri sauce
cooking.nytimes.com
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
Ingredients:
olive oil, red wine vinegar, prunes, green olives, capers, bay leaves, garlic, oregano, salt, pepper, chickens, dry white wine, brown sugar, parsley