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cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A fresh selection of veggies and spices blend in our Chicken Casserole. It's a chicken recipe that will leave you full--and extremely satisfied.
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Sandwiches with Southern charm.
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A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
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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It's neither bird nor plane - just a great summer recipe! This squash casserole is filled with flavor and baked with a wonderful stuffing crust.
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Go balls to the wall for these buff chick meatballs.
cooking.nytimes.com
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.
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Another simple dish from the boys at www.BaldManRecipes.com-Classic homemade Moroccan food for the soul.
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Get Herb Roasted and Braised Turkey Recipe from Food Network
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Hash brown potatoes are baked in a creamy, bubbling casserole and topped with Parmesan cheese for a perfectly decadent side dish for any party.