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Vodka adds a spicy flavor to this popular Italian American sauce.
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
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This Mexican rice pilaf flavored with ground cumin and dried pasilla chile is a delicious side dish to serve with any number of meaty mains.
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For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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Chef John named his delicious yogurt and paprika marinated grilled chicken as an homage to one of the best chicken take-out joints in San Francisco.
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
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Spinach is dressed up with juicy cantaloupe, red bell pepper, avocado, and fresh mint in this colorful salad.
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This simple, hearty stew consists of chicken and salt pork with potatoes, beans and other vegetables seasoned with Worcestershire sauce, salt and pepper.
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Meatballs made with fresh breadcrumbs, pecorino Romano cheese, parsley, and a hint of red pepper are the perfect addition to any tomato sauce.
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Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.
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This egg white casserole with turkey sausage, vegetables, and Cheddar cheese can be made at the beginning of the week for a quick breakfast each morning.