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cooking.nytimes.com
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
www.allrecipes.com
This creamy tomato basil soup is hearty enough to be a meal on its own.
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You don't need to use anchovies to make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon juice.
www.foodnetwork.com
Get Whole-Wheat Spaghetti with Lemon, Basil, and Salmon Recipe from Food Network
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Balsamic and herb quinoa salad with fresh mozzarella cheese, almonds, and lima beans is a hearty side dish or lunch.
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Get Open-Faced Finger Sandwiches Recipe from Food Network
www.delish.com
This delicious pasta was the fastest and simplest to prepare of all the winners of the Best Pasta Poll on FoodandWine.com.
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Spaghetti squash is roasted and served with sausage and a tomato sauce in this recipe for a delicious paleo-friendly meal.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but...
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.