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cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Get White Bean and Chicken Chili Recipe from Food Network
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This steak showcased the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.
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A chili that is sure to warm you up from the inside! I like to serve my chili with a peanut butter sandwich.
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Get Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards Recipe from Food Network
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Get Mom's Meatballs with Neapolitan Meat Sauce Recipe from Food Network