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cooking.nytimes.com
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
cooking.nytimes.com
I like to use soba — buckwheat pasta — for this dish Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.
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Get Country Greens Recipe from Food Network
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Get Beer Marinated Chicken with Pumpkin Puree and Yogurt Rice Recipe from Food Network
www.allrecipes.com
Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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Soy sauce and sesame oil provide a rich glaze for chicken wings. A complete meal can be made of this appetizer, simply by adding your favorite vegetables.
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An easy adobo chicken taco recipe. You will need shredded rotisserie chicken, Mexican Adobo Sauce, tortillas, sour cream, a jalapeño, cilantro, and lime.
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An easy sheet pan chicken meal with green beans and red potatoes that requires minimal prep time and the result is a great one-pan meal.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
www.delish.com
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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Get Dana's Crispy Coconut Chicken Recipe from Food Network
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Chicken tenders get a flavor boost from fresh lemon and thyme. They are great as a main course or served on top of a big salad.