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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
cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
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An all-butter pie crust wraps around this award winning apple pie.
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A doughnut pan and a little time is all it takes to enjoy these easy doughnut-shaped muffins. Food coloring may be added to the glaze mixture for a holiday breakfast treat.
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This family recipe for a quick bread with cranberries and walnuts is easy to follow and helps you deliver a Christmas classic.
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This German cake recipe makes an icing with apricot preserves to deliver an elegant chocolate cake.
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Nothing could be easier than mixing a cake batter in a blender! Work quickly to prevent over-mixing.
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These Asian-inspired turkey sliders served on sweet Hawaiian rolls are made with ground turkey, panko bread crumbs, and green onions.
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Chocolate and peppermint come together once again in these thick and chewy cookies!
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This tender coffee cake, made with fresh or frozen rhubarb, is topped with an almond streusel. Need to feed a crowd? It makes two 9-inch cakes.
cooking.nytimes.com
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it’s from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork Here, it’s done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
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The crust is made with buttery and sugared crushed pretzels. And the festive filling is a delicious concoction of Triple Sec, tequila, condensed milk and fresh lime juice. Half the filling is poured into the crust, and the other half is folded into sliced strawberries and a colorful whipped cream.