Search Results (10,128 found)
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
cooking.nytimes.com
This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Pull out your spice drawer and get ready, because there are a heap of herbs and spices in this one: garlic powder, onion powder, mustard powder, coriander, savory, thyme, basil, bay leaves, cumin and brown sugar. Rub on the meat, chill overnight and grill.
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Get Cast-Iron "Fruit Cake" Recipe from Food Network
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A whole turkey is brushed and basted with a honey-butter glaze flavored with thyme, sage, and basil. It's the star of a holiday table.
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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These down-home Bahamian style peas and grits are traditionally served with fried fish.