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cooking.nytimes.com
Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner First, you fry the chicken to render the fat from the skin and get it beautifully browned Then you put it in a low oven to finish cooking it all the way through
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A deluxe version of eggplant Parmesan is layered like a lasagna with panko-breaded eggplant slices, Italian-blend cheese, and Parmesan cheese in prepared pasta sauce.
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This red cabbage recipe with bacon is a German and Austrian sweet-and-sour staple served with pork chops, spätzle, or sausage.
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Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.
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Sliced potatoes layered with cream and tangy goat cheese.
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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
cooking.nytimes.com
When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top Not so here This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that’s good enough to stand on its own
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This delicious grilled vegetable salad with homemade vinaigrette is served at room temperature. It tastes great the next day, too!
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A waffles recipe dusted with cinnamon sugar, served with chocolate sauce and coconut crema.
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Get Dad's Hawaiian-Style Beef Short Ribs Recipe from Food Network
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Get Creamy, Garlicky Shrimp Skillet Recipe from Food Network
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This medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!