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This crusty chicken recipe bypasses breading and frying by dipping in Parmesan cheese and baking in the oven to achieve the appealing golden brown crust.
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This recipe is by Jonathan Reynolds and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this creamy and cheesy sauce over toasted bread or English muffins for a traditional Welsh meal that can be made fairly quickly.
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Serve these dill and white wine baked beans as a healthful vegetarian main course or as a side dish alongside grilled chicken or lamb.
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
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Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil.
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Roasted carrot and fennel pork loin is a delicious and easy dinner to prepare for weeknights or dinner parties.
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These grilled ham and Cheddar cheese sandwiches with cranberry sauce and greens make a perfect lunch or light dinner.
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The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
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In this easy slow cooker recipe, chicken thighs are quickly browned on the stove and then cooked in the slow cooker with honey and mustard.
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This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flank steak is marinated in a flavorful blend of soy sauce, red wine vinegar, and Worcestershire sauce in this tasty grilled dish.