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cooking.nytimes.com
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
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Get Spicy Mussels with Chorizo and Wine Recipe from Food Network
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Get Pineapple Polenta Squares with Shrimp Recipe from Food Network
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Get Macadamia Nut-Crusted Goat Cheese Recipe from Food Network
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This vegan black bean and sweet potato salad is tossed in a simple lime dressing creating a colorful and tasty side dish.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 5 to 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This wonderfully spiced dish is halfway completed before you start cooking I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them
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Slow cooked with a sous vide and then finished in the oven with a coat of barbeque sauce, these country-style pork ribs are easy and tasty.
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Get Grilled Eggplant Pizza Recipe from Food Network
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Larb is a quick and easy Thai dish of ground chicken sauteed with the bright flavors of mint, lemongrass, ginger, lime, and fish sauce.
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We're obsessed with this antipasto-inspired angel hair.
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I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.