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This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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Potato flakes are the secret ingredient that make the saltine crust on this simple chicken-fried chicken dish so tasty.
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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Chicken legs are simmered in a mix of vinegar, soy sauce, garlic, and black peppercorns in this easy dinner.
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Cream and tangy raspberry vinegar makes a sublime sauce for sauteed chicken.
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Chef Deborah Schneider’s quick and versatile salsa.
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This beet soup can be served hot or cold.
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Get Chicken with Wild Mushrooms Recipe from Food Network
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The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
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Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.