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cooking.nytimes.com
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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Get Barley Salad With Ham and Black-Eyed Peas Recipe from Food Network
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Get Grilled Sheet Pan Paella Recipe from Food Network
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Get Seasonal Mexican Frittata with Salad Recipe from Food Network
cooking.nytimes.com
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles You can certainly grill it in the island manner
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.
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Get Vegetarian Steamed Dumplings Recipe from Food Network
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Get Pork Lo Mein Recipe from Food Network
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Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers, and tomatoes over the best grits you will ever eat. If you don't have the quick-cooking variety, use regular and follow the instructions on the package.
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Get Union Square Cafe's Marinated Filet Mignon of Tuna Recipe from Food Network
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Get Artichoke Fritters Recipe from Food Network