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cooking.nytimes.com
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
cooking.nytimes.com
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan Here, there’s no pounding, breading or frying required The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A Jamaican-style curry chicken, rich and hearty with great flavor, satisfies the craving when you can't get the real thing in the islands.
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Creamy pumpkin sauce flecked with sage and thyme is the perfect topper for ravioli for a fall weeknight meal.
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This hearty lamb and butternut squash stew is the ultimate comfort food on a cold winter's night.
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Get Grilled Mushroom Flatbread Recipe from Food Network
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Get Salt Cod Dip Recipe from Food Network
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Get Easy Prime Rib with Fresh Horseradish Sauce Recipe from Food Network
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Get Chestnut and Wild Rice Pilaf Recipe from Food Network
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Get Fish en Papillote Recipe from Food Network
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Save time and use an Instant Pot® to soften dry navy beans quickly to make this traditional navy bean and ham soup for the whole family.