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This recipe is by Nicole Mones and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's our quicker version of the long-cooking Moroccan tagine. Here, as in the more traditinal method, moist chicken, plump dried fruit and aromatic spices meld together and form an enchanting sauce.
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Get Meatballs a la Pizzaiola Recipe from Food Network
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Get Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla Recipe from Food Network
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An easy appetizer recipe for shrimp tossed in smoked paprika, skewered, grilled, and served with Marie Rose dipping sauce.
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These don’t fit into the healthy or good for you category. But they’re so freaking good. And sometimes, that’s just what you need. A special treat that we all...
cooking.nytimes.com
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy They take a little time to make, but are well worth it (Don’t skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake’s top
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Get Beef With Broccoli Recipe from Food Network
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Chicken morsels are treated to a quick stir fry in a light, delectable orange-soy sauce and served over crispy chow mein noodles.
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Get Grilled Seasonal Salad with Avocado Dressing Recipe from Food Network
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Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.
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A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.