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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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Mix it up with this versatile recipe for crispy gluten-free trail mix cookies that are packed with seeds, nuts, and fruit.
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Finding a good vegetarian burger that is not a rip off of a non-vegetarian one, is quite a task! So we bring to you an easy-to-make burger recipe that can give...
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This is an easy one-pan meal of bone-in chicken breasts with cubed potatoes prepared on the stovetop.
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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 moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
cooking.nytimes.com
This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm The only tricky part is the crust, which could crack as you transfer it to a serving board
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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This summer-friendly cake uses fresh peaches and plums for tart, sweet flavor--a perfect dessert to pair with a scoop of vanilla ice cream.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cakey cream scones flavored with lime zest and dried pineapple.
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.