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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
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Crescent roll pastries are filled with a delectable blend of chicken, cream cheese, sesame seeds and herbs. Ideal for a special lunch.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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A recipe for making your own cured salmon at home.
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Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine.
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Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
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Get Plum-Vanilla Preserves Recipe from Food Network
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An easy slow cooker split pea soup recipe.
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Get Primavera Orzo Recipe from Food Network
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.