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These chicken breasts are stuffed with a mixture of black olives, capers, garlic, and Italian parsley seasoned with a pinch of red pepper, and then grilled. Packed with flavor, no marinating time is required, making this quick dish perfect for a weeknight meal.
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Cauliflower stems and leaves make a hearty base for this creamy soup with spinach; top with Parmesan cheese and parsley for extra flavor.
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This recipe is by Bryan Miller and takes 3 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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An easy braised Buffalo chicken thigh recipe. You will need chicken thighs, canned chipotle chiles, hot sauce, brown sugar, yellow onion, and celery.
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This fresh pumpkin naan is an unexpected and delicious take on an Indian classic that's perfect for fall. And you don't need a tandoori oven to make it.
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Pumpkin sugar cookies are a festive addition to Thanksgiving or Christmas dessert plates.
cooking.nytimes.com
To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K to use precut watermelon from a supermarket.)
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This recipe was handed down from my great grandmother. These cookies go great with tea.
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Pumpkin puree, apple juice, nutmeg, cinnamon and water blended into a pie-like drinkalbe concoction.,
cooking.nytimes.com
Some foods are memory triggers, meals that send you back to long-forgotten moments in your life The sloppy Joe sandwich is one such time machine This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan
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Delicious veggie tacos made with spiced butternut squash.