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cooking.nytimes.com
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time Or use a combination of breasts and thighs and make everyone happy.
cooking.nytimes.com
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast The French call it the “harvest omelet.”
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Studded with slivers of garlic, roasted on a bed of bay leaves and basted with an infusion of apple cider, vinegar and thyme, this fragrant dish will warm away the autumn chills.
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Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.
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Make your own version of this taqueria staple.
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The slow cooker takes the work and mess out of simmering an Italian-inspired Bolognese meat sauce that's perfect for ladling over a plate of hot pasta.
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I created this easy Italian chicken breast recipe after living for years in the Canarsie section of Brooklyn. Enjoy!
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Chef Jet Tila was undaunted by the prospect of making over this tofu Thai curry dish.
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Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.
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Chicken Alfredo lasagna with diced tomatoes and plenty of cheese is a crowd-pleasing meal that never has leftovers.
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Marinated mushrooms, bell peppers, and onion are grilled, then served with creamy white goat cheese and luscious avocado in this versatile side dish.