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cooking.nytimes.com
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
www.allrecipes.com
Change up your dinner routine with these easy, crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches.
Change up your dinner routine with these easy, crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches.
www.foodnetwork.com
Get Mother B's Recipe from Food Network
Get Mother B's Recipe from Food Network
www.allrecipes.com
An old (and yummy!) recipe.
An old (and yummy!) recipe.
www.allrecipes.com
My grandmother gave me this recipe earlier today. I am not crazy about Apples, but loved this salad. I told my husband to hurry up and eat it before I eat too much. My grandmother told me it is like the candy apples at a fair, which I also am not crazy about, but this was the best salad ever! Hope you all enjoy.
My grandmother gave me this recipe earlier today. I am not crazy about Apples, but loved this salad. I told my husband to hurry up and eat it before I eat too much. My grandmother told me it is like the candy apples at a fair, which I also am not crazy about, but this was the best salad ever! Hope you all enjoy.
www.chowhound.com
A rich macaroon pineapple napoleons recipe from San Francisco pastry chef Emily Luchetti.
A rich macaroon pineapple napoleons recipe from San Francisco pastry chef Emily Luchetti.
www.allrecipes.com
Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.
Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.
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Get Walnut Cake with American Frosting Recipe from Food Network
Get Walnut Cake with American Frosting Recipe from Food Network
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Get Cauliflower Gnocchi Recipe from Food Network
Get Cauliflower Gnocchi Recipe from Food Network
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Get Potato Gnocchi Recipe from Food Network
Get Potato Gnocchi Recipe from Food Network
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Get Macadamia-Coconut Cookie Recipe from Food Network
Get Macadamia-Coconut Cookie Recipe from Food Network
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Get Baked Fish Sticks Recipe from Food Network
Get Baked Fish Sticks Recipe from Food Network