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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
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Roasted squash sauced with a sweet-tangy mix of onions, currants, paprika, sherry vinegar, and honey.
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Oat bran provides chewy texture and fresh huckleberries provide sweet flavor to these easy baked muffins.
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This juicy peach crumble, sweetened with coconut sugar, is the perfect dessert when peaches are in season and you're following a paleo diet.
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Get Rotini with Chicken Marsala Ragout Recipe from Food Network
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Great shepherd's pie with a kick. A classic casserole spiced up with the flavors of Mexico. Adjust seasonings according to your personal taste.
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
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Get Asian Glazed Wings Recipe from Food Network
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This salad was made for summer.
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Half the potatoes are left whole, the other half mashed. Both are topped with crème frâiche and snipped chives.
cooking.nytimes.com
This recipe is by Marian Burros and takes 27 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Skinless, boneless chicken breasts are baked between 2 layers of pesto-seasoned spinach for an easy, light dinner. A sprinkling of Parmesan cheese on top adds to the flavor.