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This is an easy one-pan meal of bone-in chicken breasts with cubed potatoes prepared on the stovetop.
cooking.nytimes.com
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
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Beautiful things happen when you branch out from maple bacon.
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Meatloaf in the shape of a skull with hard-boiled eggs for the "eyes" and garlic for the "teeth" is a creepy and kid-friendly meal for Halloween.
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Salty and sweet Polynesian-style wings tossed with sesame seeds.
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Get Psychedelic Coleslaw Recipe from Food Network
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This was fantastic! I love Hot and Sour soup and this recipe is 99% of my favorite Asian restaurants Hot and Sour and their soup set the standard for Hot &...
cooking.nytimes.com
Emily Elsen and Melissa Elsen, sisters who run the Four & Twenty Blackbirds bakery in Brooklyn, hail from South Dakota, where their family ran a small restaurant Kuchen, a German cake topped with fruit that is a staple of the state’s Thanksgiving tables, is central to their childhood memories of the holiday Their recipe, topped with pears, “looks a little different than those traditionally found in local South Dakota church and community cookbooks,” Melissa Elsen wrote in an email, “but it tastes like it does in my memory (with the addition of cardamom).” That cardamom, it turns out, is key to the dish’s success, with citrus and savory notes that are as pleasant as they are unexpected.
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You will get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon. Topped with olives.