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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex And because it calls for only one pan, clean up is minimal
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Get Braised Paprika Chicken Recipe from Food Network
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Get Asturian Bean and Sausage Soup Recipe from Food Network
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Get Maple Lager Chicken Ridge Recipe from Food Network
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Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
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Get Super Fine Pork Slaw Recipe from Food Network
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Get Sausage and Leek Savory Bread Pudding Recipe from Food Network
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Get Roasted Salmon Tacos Recipe from Food Network
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Get Soy-Garlic Glazed Cola Can Chicken Recipe from Food Network
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Get Kale and Gorgonzola Salad Recipe from Food Network