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cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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This delectable, free-form tart requires no fancy cutting or shaping of dough, but still looks elegant. Full of green spring vegetables and topped with nutty Gruyère cheese, this pastry is the perfect dish to serve at your next gathering.
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Get Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe from Food Network
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Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network
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Get Beef Stew Recipe from Food Network
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Make a hearty stew from your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout beef for a different St. Patrick's Day main dish.
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Thin strips of beef are cooked in a creamy sauce and served over noodles.
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Get Green Onion-Cheddar Doughnut Recipe from Food Network
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Fun and fail-proof, this 100-year-old recipe has the whole family pulling the legendary taffy and shaping the sticky molasses popcorn balls.
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Quick and easy Baja-style chicken bowls with salsa and Monterey Jack cheese are the perfect weeknight meal.
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Rich, chewy caramel to individually wrap or use in candy making.
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Your favorite crunchy peanut snack is now for everyone with this lactose-free peanut brittle recipe.