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cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Get Grilled Marinated Artichokes Recipe from Food Network
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A sour cream cornbread recipe with whole-kernel, canned corn.
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Get Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche Recipe from Food Network
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Get Barbecue Shrimp Recipe from Food Network
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Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
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Get Onion Rings Recipe from Food Network
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Banish boring chicken breasts with this delicious dish of chicken baked in sour cream and wine sauce, then garnished with crumbled bacon and almonds. Served over hot cooked rice. It turns a package of chicken breasts into a guest-worthy meal.