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cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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This delectable, free-form tart requires no fancy cutting or shaping of dough, but still looks elegant. Full of green spring vegetables and topped with nutty Gruyère cheese, this pastry is the perfect dish to serve at your next gathering.
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Get Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe from Food Network
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Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network
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Get Beef Stew Recipe from Food Network
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Make a hearty stew from your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout beef for a different St. Patrick's Day main dish.
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Thin strips of beef are cooked in a creamy sauce and served over noodles.
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Get Green Onion-Cheddar Doughnut Recipe from Food Network
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When there is a street-play in Burma, the reason to go see it is the myriad of street stalls-each with its specialty. This is one of my favorites-crispy/chewy...
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Get Croissants Recipe from Food Network
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A spicy sweet yeast bread gets a kick from dried cranberries.
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Make these whole wheat, banana, flax seed muffins using just a single bowl for a quick and easy breakfast treat the whole family will enjoy.