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A hot baked dip meant to be served with slices of French baguette has the rich flavors of artichoke hearts and crab meat.
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I made this up about 5 years ago to use up some leftover baked chicken, and now it’s one of our favorite spring-time meals. It’s light, refreshing, and totally...
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I have had a recent obsession with baking American treats for my International friends in my MBA program in the Champagne region of France. There is just something...
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Get Sesame-Lemon Chicken Recipe from Food Network
cooking.nytimes.com
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself I don’t know why she served it cold, not hot; I only know that I loved it, and do still She served it with butter lettuce and buttermilk dressing, and it is very good that way
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Get Slow Cooker Pepper Pork Chops Recipe from Food Network
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Get 25-Minute Unstuffed Pork Chops Recipe from Food Network
cooking.nytimes.com
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies The whole mess goes in to the oven for about 15 minutes until the chops are cooked through
www.delish.com
Pulled pork sandwiches are a favorite at UNC Tar Heels tailgating parties. Serve the sandwiches with slaw, hot sauce, baked beans, and potato salad.
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Get Harvest Spice Cookies Recipe from Food Network
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Get Three Bean Salad Recipe from Food Network