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In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie...
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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So many cherries are produced during cherry harvest that I created a savory recipe, because there's only so much cherry pie and ice cream one man can eat!
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This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.
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Get Wheatberry & Farro Salad Recipe from Food Network
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Pizza is a great way to start the day!
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Get Buffalo Wing Ring Recipe from Food Network
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Creamy, cheesy white sauce flavored with curry enfolds the pink shrimp and rice in this easy casserole.
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The flavors of ratatouille, including tomatoes, zucchini, and yellow squash, shine out in a hearty baked main dish made with spicy sausage and covered with Cheddar cheese. Scoop the savory mixture onto sliced French bread.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.