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cooking.nytimes.com
Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With an easy rolled oats crust, this apple-cranberry pie with a crumble topping is quick and delicious.
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Get Apricot-Glazed Chicken with Spring Vegetables Recipe from Food Network
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What's not to like about pasta, garlicky shrimp, and bacon smothered in a creamy Parmesan cheese sauce?
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Fall fruit topped with a crunchy walnut-oat streusel.
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Get Blueberry Cheesecake Galette Recipe from Food Network
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Get Herb Roasted Turkey Breast with Pan Gravy Recipe from Food Network
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Get Hand of Pickled Pork with Mustard Sauce Recipe from Food Network
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Get Pork Chops with Fennel and Caper Sauce Recipe from Food Network
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This shaved carrot salad is easy to make but looks and tastes amazing. The dish takes flavor inspiration from the Middle East and Morocco!
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These homemade blueberry muffins are light, fluffy, and PACKED with blueberries! They're an all-time favorite, perfect for weekend brunches and grab-and-go breakfast.