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cooking.nytimes.com
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots
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Add pineapple to your summer slaw to give a bit of sweetness to the creamy mixture of cabbage, onion, and bell pepper.
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Get Zucchini and Goat Cheese Tart Recipe from Food Network
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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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Get Crispy Mustard-Roasted Chicken Recipe from Food Network
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This salsa-inspired mixture of tomato, avocado, cilantro, beans, and corn makes a great potluck dip.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!
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Get Tacos al Pastor Recipe from Food Network
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This quick-cooking meal transforms leftover turkey into a flavorful one-dish dinner.
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Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!
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A delicious little sausage-like meat. Great served as a sandwich.