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Get Sauteed Vegetables Recipe from Food Network
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There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011 There are the classics, of course: your French onion dips and potted shrimp And then there’s rillettes
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
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Absolutley addictive honey chicken wings! With a fresh ginger, honey, soy sauce marinade, these honey chicken wings will have you begging for more.
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Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.
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This recipe for sumac-rubbed whole roasted chicken is served with a bread salad full of tomatoes, cucumber, and red onions.
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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served.
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Get Hash Brown Pizza Recipe from Food Network
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Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.