Search Results (10,818 found)
www.delish.com
It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
cooking.nytimes.com
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
Ingredients:
olive oil, eggplants, onion, cloves, chicken, allspice, turmeric, chicken stock, dried lime, swiss chard, juice
cooking.nytimes.com
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
Ingredients:
olive oil, chicken breast, salt, curry powder, oyster mushrooms, basil, garlic, scallions
www.chowhound.com
This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
Ingredients:
chicken, olive oil, lemon, garlic, artichokes, shallots, thyme leaves, dry white wine, green olives, mushrooms
www.chowhound.com
Poached chicken breast and sweet peas make an easy low-fat purée for your baby.
Poached chicken breast and sweet peas make an easy low-fat purée for your baby.
www.allrecipes.com
This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.
This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.
Ingredients:
olive oil, onion, cloves, ginger, chicken wings, fish sauce, chicken broth, rice, green onion, lemon
www.allrecipes.com
Brie, white wine and julienne vegetables are gently cooked in a veloute sauce in this elegant soup. Serve garnish with chives or scallions.
Brie, white wine and julienne vegetables are gently cooked in a veloute sauce in this elegant soup. Serve garnish with chives or scallions.
Ingredients:
chicken stock, butter, flour, brie cheese, white wine, carrots, celery, mushrooms, heavy whipping cream
www.allrecipes.com
Savory-sweet and delicious mixed greens will make a perfect side dish for any main dish, especially a Southern-style dish like fried chicken or smoked pork chops.
Savory-sweet and delicious mixed greens will make a perfect side dish for any main dish, especially a Southern-style dish like fried chicken or smoked pork chops.
Ingredients:
collard greens, mustard greens, turnip greens, salt, chicken broth, vegetable oil, cloves, bacon bits, sugar
www.chowhound.com
A rich baked ziti Alfredo recipe with chicken and broccoli.
A rich baked ziti Alfredo recipe with chicken and broccoli.
Ingredients:
pasta, broccoli florets, olive oil, garlic, yellow onion, flour, chicken broth, milk, parmesan cheese, salt, black pepper, chicken, mozzarella cheese
cooking.nytimes.com
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
Ingredients:
corn tortilla, butter, white onion, cloves, chicken stock, heavy cream, brown sugar, coffee beans, cocoa, cinnamon, tenderloin roast, olive oil, shiitake mushrooms
cooking.nytimes.com
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods
