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cooking.nytimes.com
This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.
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These may not be the kind of tacos you're used to, but I think they're the best.
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Get Sheet Pan Chicken Fajitas Recipe from Food Network
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Slow cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole.
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No cooking is required to make this zesty 10-minute appetizer, which also can be served as a quick kids' lunch.
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Get Hot Pressed Reuben Recipe from Food Network
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Get Chicken a la Polly Kohen Recipe from Food Network
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Get Roasted Eggplant with Sichuan-Style Pork Recipe from Food Network
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Get Chile Chicken With Fries Recipe from Food Network
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Convenient and economical, this dish combines chicken with vegetables and noodles in a cream sauce, snug under a Monterey jack cheese and bread topping.
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Get Beer Battered Tilapia with Red Chile Mandarin Orange Sauce Recipe from Food Network