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This recipe is by Marian Burros and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A wonderful blend of vegetables and hamburger make this a hearty meal. My grandmother made this for me when I was growing up.
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An electric pressure cooker (such as Instant Pot®) makes it easy to get fork-tender beef in this stroganoff recipe served with egg noodles.
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These eggplant Parmesan rounds are oil free, and yet they are crispy and crunchy since they are cooked in an air fryer. A great vegetarian appetizer!
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All the elements of a salade niçoise on toasted bread with caper-cornichon mayo.
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Excellent for a quick weeknight dinner or an taste-pleasing entree for guests, these braised chicken breasts stuffed with a mixture of feta, lemon juice, and oregano, and cooked with fresh spinach and ripe tomatoes, are gratifyingly delicious.
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Get Italian Marinated Chicken with Red Potatoes Recipe from Food Network
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Cabbage and carrot slaw with almonds and dried fruit has a Hawaiian twist with pineapple added to the creamy dressing. Aloha!
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The secret to Andrew Zimmern's cold noodle recipe, inspired by the ones he had in China's Sichuan province, is the oil that gets drizzled on top.
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Sweet potatoes, pecans, and sweetened cranberries come together in these Thanksgiving-themed muffins perfect for the holiday table.
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Save room in the oven and make Thanksgiving stuffing in the slow-cooker instead. Savory sage, parsley and onion combine with sweet and tangy chopped apples and cranberries for a classic seasonal side.