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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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A simple chicken saute coated in a sophisticated champagne-mushroom cream. Ideal for entertaining.
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Get Fried Chicken Recipe from Food Network
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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Warm, comforting, and easy to make, these chicken and wild rice bowls are sweetened with apples and cranberries.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Herb-Marinated Grilled Chicken Paillards with Pan Sauce Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fish broth, tomato paste, flour
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Where there's buffalo sauce, there's happiness.
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A Cornish hen is stuffed with glutinous rice, ginseng root, red dates, and chestnuts in this invigorating Korean soup known as samgyetang.
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Try this recipe for chicken-stuffed jalapeno peppers wrapped in bacon and grilled. It's a nice change from the ones stuffed with cream cheese.