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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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The flavor of this dish is rich, fragrant and mellow, not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
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Get 10-Minute Green Gazpacho and Smoky Quesadilla Recipe from Food Network
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Get Lobster Pot Pie Recipe from Food Network
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cooking.nytimes.com
This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter This is a great dessert to make in advance You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator
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These chocolate chip cookies with peppermint extract are tinted green and perfect for celebrating holidays such as Christmas or St. Patty's.
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This no-bake cookie butter pie with a speculoos crust is a snap to make and sure to please any dessert lovers.
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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 Chicken and Rice Casserole Recipe from Food Network