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cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
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Get Vampire Chicken-Beet Salad with Scallions and Goat Cheese and Onion Toasted Ghouls Recipe from Food Network
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Get Kung Pao Chicken Recipe from Food Network
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If your children love chicken nuggets, cook up this recipe of chicken thighs coated in paprika, mayonnaise, and crispy panko bread crumbs.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.
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Get Ham and Cheese Stuffed Chicken Breasts Recipe from Food Network
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Get Janette's Chicken Parmesan Vegetable Roll-Ups Recipe from Food Network
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Sweet onion and pineapple chicken teriyaki with cashews gets an interesting twist when Swiss cheese strips are melted on top.