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Get Souvlaki -- Small Skewers of Pork Recipe from Food Network
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Get Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree Recipe from Food Network
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Broiling is my favorite way to cook salmon. The top gets a little charred while the inside cooks gently so you can't overcook it. Well, you can... but you won't if you read the simple instructions below.
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Get Root Beer Pulled Pork Sandwich Recipe from Food Network
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Get Prosciutto Broth with Farro and Spinach Recipe from Food Network
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Get Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese Recipe from Food Network
cooking.nytimes.com
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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These delicious cheese-topped stuffed red peppers get flavor, texture and fiber goodness from a tasty combination of quinoa, spinach and creamy mushroom soup. They're easy to prepare and packed with veggie goodness.
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Get Tres Leches Cupcakes Recipe from Food Network
cooking.nytimes.com
This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.