Recipes



Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more. Read more


Remove chicken from refrigerator and arrange in a single layer in a roasting pan. Nestle lemon halves among chicken pieces. Roast until chicken registers 165°F on an instant-read thermometer, about 30 minutes. Read more


This light, fresh salad is made even crunchier with a sprinkling of pine nuts. Toss fennel, celery, parsley, and pine nuts with lemon juice and oil in a large bowl; season with salt and pepper. Serve salad, topped with Parmesan. Read more


Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Read more


Add the chopped prosciutto and shallot; cook, stirring, until the shallot is just beginning to brown, 1 to 2 minutes. Add the minced sage, rice and 1 cup pears; stir to coat with the oil. Read more


Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions. Read more


Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10–12 minutes or until cranberries pop and mixture thickens. Read more

Page 29 of 32« First...1020...2728293031...Last »