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Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
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Caraway, great with carrots, is also very nice with beets The trick to succeeding with these is to slice them very thin – about 1/8 inch thick You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Get Fried Chicken Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kuku is a traditional Persian egg dish similar to a frittata This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6 In it, a variety of fresh green herbs are mixed with fragrant spices, chopped walnuts and just enough eggs to bind everything together
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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Get Avocado Noodles Recipe from Food Network
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In this Lithuanian dish, potatoes are processed with onions, topped with crispy-fried salt pork, and baked until golden brown.
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Get Safflower Madeleines Recipe from Food Network
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Round steak simmered in ketchup and onions makes a great gravy to spoon over mashed potatoes. This was a family favorite recipe.
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Get Dover Sole Meuniere Recipe from Food Network