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Two brines over two days give your holiday bird complex layers of flavor as well as added juiciness.
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Flaky dumplings soak in the juices of a thick and chunky turkey-vegetable stew of Thanksgiving leftovers to make this comforting casserole.
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This slow-cooked tomato sauce gets its rich flavor from sweet and spicy Italian sausage, ground beef, red wine, and herbs. Serve over your favorite pasta.
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Why does this look like a rainbow? Because it has seven layers of gelatin, each in a different flavor and color - cherry and strawberry to lemon and lime.
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Fish fillets (tilapia, cod, or crappie) are coated in a spiced beer batter, fried, and served in warm flour tortillas with shredded cabbage, salsa, and a cilantro cream sauce.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh garlic and herbs, as well as tahini sauce and tangy lemon juice, offer an alternative to meat burgers, but just as filling and tasty.
cooking.nytimes.com
This is not a recipe for a chicken dish Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed
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