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cooking.nytimes.com
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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Get Super Scampi Recipe from Food Network
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This is my favorite recipe for lentil soup. It's unlike any other lentil soup i've ever had: incredibly delicious, hearty, a little bit sweet, great flavor. The...
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Here's Chef John's version of one of his favorite taqueria choices--chicken tinga with red sauce. Serve on a crispy tortilla with your favorite toppings.
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This almost-homemade soup gets a little help from store-bought chicken stock and chicken bouillon cubes, but with fresh veggies and tender chicken breasts, this noodle soup is sure to please.
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Get Sausage, Dried Cranberry and Apple Stuffing Recipe from Food Network
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Get Primavera With Prosciutto, Asparagus and Carrots Recipe from Food Network
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I always have some aborio rice on hand for a night when I want to make something special, the prosciutto, chicken and mushrooms make it a wonderful main course.
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Get Baked Chicken with Ciabatta Dressing Recipe from Food Network
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Get Southwestern Corn Chowder Recipe from Food Network
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Perfect for a hearty meal! Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano, thyme, and rosemary.
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Impress your guests with this creamy and cheese-filled potato casserole seasoned with plenty of herbs. Bake immediately or refrigerate overnight and bake in the morning!