Search Results (11,510 found)
cooking.nytimes.com
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang This version was adapted from Amandeep, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal
www.foodnetwork.com
Get Chili Chicken with Hominy Hash Recipe from Food Network
cooking.nytimes.com
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor
www.allrecipes.com
Grilled chicken thighs that have marinated in a vinegar-based marinade are a delicious and easy way to cook chicken thighs in the summer.
www.foodnetwork.com
Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
www.foodnetwork.com
Get Homemade Chicken Broth Recipe from Food Network
www.chowhound.com
In a recent interview, Cyril Neville of the famous Neville Brothers spoke of his relocation to Texas from his beloved New Orleans. He called his new music "chumbo...
cooking.nytimes.com
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
www.foodnetwork.com
Get Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe from Food Network
www.allrecipes.com
This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
www.foodnetwork.com
Get Classic Chicken and Wild Rice Hotdish Recipe from Food Network