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This chicken salad with toasted pecans comes together fast using rotisserie chicken breasts. The herbs along with the pecans help to make this chicken salad flavorful
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This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother’s house.
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Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk.
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This recipe is by Trish Hall and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spice Rubbed Beer Can Chicken Recipe from Food Network
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Savory sausages and tender cubes of chicken leap into a saute pan with onion, garlic, bell peppers, tomatoes, mushrooms and zucchini. Toss with hot pasta and serve with a sprinkling of grated Parmesan, if you wish.
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Seasoned with a peppery brown sugar rub, this pork shoulder is baked low-and-slow in the oven until super tender and is perfect for serving during the big game.
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Get Indian Lamb Burgers with Green Raita Sauce and Red Onions Recipe from Food Network
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Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals.
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Layers of thinly sliced potatoes and curried kale are baked together, creating a buttery galette you can slice and serve for any meal of the day.
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Get The Playa's Club Recipe from Food Network
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Coleslaw with an inviting new twist of feta cheese and green onions - sure to become a new favorite! One large head of green cabbage may be used in place of the packaged slaw.