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Get Jumbo Maple-Pecan Scone Recipe from Food Network
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I am always trying to make cookies different. Many teenagers are drinking coffee. So I combined the two things and come up with an amazing cookie. I send my...
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This big, juicy chicken is roasted with a mix of sage, orange zest, fennel seed, and butter rubbed under the skin.
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These gingery sweet-and-sour glazed ribs are tender and intensely flavored — and pretty much impossible to stop eating once you start The sauce also works well on spare-ribs if you’d like to substitute those here Just reduce the cooking time by a few minutes on the pressure setting, or as much as an hour if using the slow cooker setting
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This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mushroom and Spring Vegetable Risotto Recipe from Food Network
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Here's Chef John's version of one of his favorite taqueria choices--chicken tinga with red sauce. Serve on a crispy tortilla with your favorite toppings.
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An unexpected pairing of juicy strawberries and crunchy fennel in a satisfying salad.
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Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. Chowhound's recipe includes a how-to video, step-by-step...
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This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A simple and quick cabbage slaw recipe flavored with lime juice, garlic, cumin, chili powder, and cilantro. It's ideal for topping fish tacos.