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cooking.nytimes.com
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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Get Grilled Chicken Chops with Garlic Puree Recipe from Food Network
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Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!
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Get Sunny's Cajun Baked Shrimp and Grits Recipe from Food Network
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Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone will love.
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Get Angel Hair Pasta with Chicken and Avocado Pesto Recipe from Food Network
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Rhubarb season is almost over here, where I live. I have enough in my freezer to see me through the winter. I saved enough to make this easy, great tasting dessert...
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Get Asparagus Noodles with Pesto Recipe from Food Network
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Lemonade concentrate and pineapple chunks packs this bubbly white wine punch with fruity flavors.
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Get Scott Peacock's Butterbean Hummus Recipe from Food Network
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Skinless, boneless chicken breasts are simmered in a garlic-infused creamy sauce made from coconut cream, onions, and spices. Serve over hot cooked rice.
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Egg salad gets a new twist with the addition of avocado and hot sauce creating a creamy avocado egg salad.