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cooking.nytimes.com
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine If you're a pescatarian, try it with grilled tuna, salmon or scallops.
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This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.
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This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
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Spinach, provolone cheese, and prosciutto and rolled into a meatloaf spiral before being roasted with red wine. This is not your mother's meatloaf!
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Ditch the deli meat and spring for juicy steak.
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Shuffling Thanksgiving dishes that require different cooking temperature can be challenging. Save oven space on the big day by letting your Instant Pot® handle the dressing.
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Chicken breast stuffed with a sausage-based dressing. Very Good!
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This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
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These chicken breasts are so juicy, thanks to the hidden treasure of seasoned butter tucked inside. They are then treated to a dilly coating and quickly fried to seal in all that goodness. You sure get a lot for just a little extra fuss.