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The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Packed with exotic flavor and spice, this simple chicken soup is an excellent starter to a Thai style dinner.
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Get Roasted Pepper and Feta Cheese with Arugula Pesto Galette Recipe from Food Network
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A savory Thanksgiving turkey cake, with ground turkey, mashed potatoes, cranberry sauce, sweet potatoes, and stuffing.
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Get Grape and Ricotta Galette with Fennel Crust and Red Wine Syrup Recipe from Food Network
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Get Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw Recipe from Food Network
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Dried cranberries, grapes, apples, and walnut halves are tossed in a light creamy dressing for a colorful version of Waldorf salad that's perfect for fall and winter.
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Get Curried Chicken and Broccoli Casserole Recipe from Food Network
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Get Five-Spice Grilled Duck with Citrus Sauce and Couscous Recipe from Food Network
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Get Grilled Chicken with Avocado Pesto Recipe from Food Network