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This recipe is by Amanda Hesser and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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They say the key to a good Cuban sandwich is soft bread. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.
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Get Crab and Prosciutto-Stuffed Peppers Recipe from Food Network
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Get Warm Chicken and Butter Bean Salad Recipe from Food Network
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This hearty chicken taco soup is made even healthier with additional vegetables and herbs. Adjust the seasoning to your taste and serve with a variety of reduced-fat toppings.
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Bell peppers stuffed with chicken and cauliflower rice are garnished with a Greek yogurt-based topping in this gluten-free weeknight dinner.
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All the seasonings and flavors of Cincinnati-style Skyline chili can be made at home and vegetarian using lentils instead of ground beef.
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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Get Pastitsio Recipe from Food Network
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Chicken stew with loads of onion, garlic, and mushrooms is a hearty and warming meal for cold evenings.