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This recipe is by Celia Barbour and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
cooking.nytimes.com
A Greek version of ratatouille.
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Don't leave the house without a hot breakfast. This simple concoction of rice cereal and apple with cinnamon and optional berries and nuts will stick to your ribs.
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A favorite chicken dish from the Chinese restaurant comes home in this quick but tasty version. Curry paste, coconut milk, ginger, and garlic flavor the sliced chicken breast meat and potatoes and give the dish its lovely yellow color. Serve over hot cooked jasmine rice.
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Get Braised Pork Shoulder Recipe from Food Network
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A light, elegant stir fry combines boneless, skinless chicken breast meat with snow peas, green onions, cremini mushrooms, and smooth chunks of fresh avocado.
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This recipe introduced to me by an Italian woman combines thin strips of chicken breast in a lemon butter sauce with bacon, mushrooms, artichoke hearts, and capers; served over bowtie pasta.
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Get Posole Rojo Recipe from Food Network
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Such a delicacy must be difficult to prepare, right? Not in the case of these chicken breasts rolled around crab and mushrooms. Top with white sauce and Swiss cheese, and you have a meal sure to impress.