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Recipes | Delicious Recipes!

Allrecipes' Top 30 Chicken Recipes

We’re counting down the 30 best chicken recipes as rated and reviewed by the users of Allrecipes.com

Recipes | Soups and Stews

Slow Cooker French Onion Soup Recipe

Beefy French onion soup is made in the slow cooker, then topped with the traditional slice of toasted French bread and a savory mixture of four cheeses, then broiled until browned and bubbling. It's fun to let people assemble their own bowls, too.

Recipes | Delicious Recipes!

Vintage Beef Stroganoff Recipe

This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream di

Recipes | Delicious Recipes!

Garlic Bread-Grilled Cheese Combines Two Beautiful Things | Bon Appetit

Check out this easy weeknight recipe for garlic bread-grilled cheese. When two classics become one, it's a beautiful, beautiful thing.

Food & Drink | Seasonal Recipes

Thanksgiving for Beginners - Chowhound

New rule: No more fussy holiday meals. You cook a turkey (we show you how in a simple, photo-heavy recipe) and all the fixings. You time it just right (again, we'll show you how). And you enjoy it immensely (for that, you're on your own). We do, however,

Recipes | Baking

Brown Butter Banana Bread With Peanut Streusel Recipe on Food52

This recipe is inspired by the banana bread I made during my childhood from "The Blender Cookbook." I can't find it anywhere online. I think it's from the manual that came with our blender. This month, I've been snacking on bananas with yogurt a

Recipes | Baking

Old Fashion Buttermilk Coconut Cake w/Buttercream

I combined 3 recipes and ended up with a coconut cake that taste like one that my grandma used to make. I got my sugar glaze from Jan Walker. A friend sent me her White Buttermilk Coconut Cake Recipe and I made the Coconut Buttercream by tweaking Kathy Mc

Food & Drink | Breakfast

Way Better Than Your Morning Bowl of Oatmeal: Why Chefs are Cooking Savory Porridge

The latest trend in restaurant food takes porridge beyond oatmeal and brown sugar—here's how (and why) you should cook savory porridge at home.

Recipes | Pasta Dishes

Gluten-Free Shells with Beets, Ricotta, and Pistachios Recipe - Bon Appétit

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

Recipes | Recipes!

Fresh Pasta Dishes Made Easy - Sunset

Berkeley chef Samin Nosrat shows us the joy of making fresh pasta dishes.

Recipes | Main Dishes

Easy Lentil Walnut Tacos with Cabbage Lime Slaw recipe on Food52.com

A perfect recipe to whip up on a busy weeknight, thanks to a super-healthy lentil and walnut crumble filling and a low stress slaw. If you don't have cabbage, feel free to substitute what you have on hand (romaine lettuce, carrots, or cucumber will all wo

Recipes | Main Dishes

10 Dishes Every Beginner Cook Should Master!

What's the best dish for a beginner cook to try? We asked star chefs from all over the country for their recommendations. Here’s what they had to say...

Recipes | Soups and Stews

Brothy Poached Chicken with Mushrooms and Fresh Chile Recipe - Bon Appétit

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

Recipes | In The Crock Pot

Slow Cooker Honey Garlic Chicken - The Cooking Jar

Slow cooker honey garlic chicken is an easy 10 min prep then set and forget. Serve this moist, sweet and savory chicken with a side of rice and some greens.

Food & Drink | Drinks

10 Delicious Hot Chocolate Mix-Ins | Mental Floss

Winter is coming! Which means it’s hot chocolate season. If you’re tired of boring old hot chocolate with marshmallows, here are 11 different ingredients you can add to the saucepan to change it up.

Recipes | Appetizers

Potato Rösti recipe on Food52.com

For an 8- or 9-inch skillet -- and I highly recommend this one (I have the 9.5-inch one) -- you can use two or three large russet potatoes. If you use 3 potatoes, the resulting pancake will be thicker with a crisp crust and a sort-of mashed potato interior. If you use 2 potatoes, the resulting pancake will feel more like a giant latke