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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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A simple chicken saute coated in a sophisticated champagne-mushroom cream. Ideal for entertaining.
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Get Fried Chicken Recipe from Food Network
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Get Grilled Salmon with Grits and Fresh Vegetables Recipe from Food Network
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
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Where there's buffalo sauce, there's happiness.
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A Cornish hen is stuffed with glutinous rice, ginseng root, red dates, and chestnuts in this invigorating Korean soup known as samgyetang.
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Try this recipe for chicken-stuffed jalapeno peppers wrapped in bacon and grilled. It's a nice change from the ones stuffed with cream cheese.
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A healthy sautéed broccoli rabe recipe.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.