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Chef John's version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
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An easy slow cooker split pea soup recipe.
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Get Primavera Orzo Recipe from Food Network
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.