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cooking.nytimes.com
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through
Ingredients: turkey, olive oil
www.allrecipes.com
Chopped sweet potatoes are baked with brown sugar, caramel topping and butter, then finished with a layer of roasted marshmallows.
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Creamy Brie cheese, turkey slices, and cranberry sauce make these mouthwatering paninis with Thanksgiving leftovers, brilliantly repurposed!
www.delish.com
This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford.
Ingredients: sugar, baking soda, cream, butter, pecan
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An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
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Fish sauce adds a new depth of flavor to the classic grilled rib eye.
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This is a great way to spice up plain old mashed potatoes! This recipe brings butter, sour cream, horseradish and parsley together with potatoes for a delicious side dish.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this simple and delicious recipe, fresh brats are cooked in a large pot with beer, butter, and sliced onions, then grilled until brown and irresistible. Serve with brown mustard and hoagie rolls.
www.chowhound.com
It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs.
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These cakes use almond flour for binding and coating helping make them an ideal addition to the crab-lover's paleo diet recipe collection.