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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 Turkey Tetrazzini Recipe from Food Network
cooking.nytimes.com
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself
cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Get Macaroni -Shrimp Recipe from Food Network
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Get Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe from Food Network
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Get Slow Cooker Beef Stew Recipe from Food Network
www.chowhound.com
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 Homemade Tortelli Stuffed with Stewed Oxtail Recipe from Food Network
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Get Vegetable Tart Recipe from Food Network