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cooking.nytimes.com
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
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A mixture of ground beef, diced tomatoes with green chile peppers and condensed cream of mushroom soup is baked inside a crust of nacho-flavor tortilla chips and topped with melted cheese.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You won't be able to stop eating this queso blanco sauce.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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Get Swiss Chard Saute Recipe from Food Network
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Get Tabouleh Recipe from Food Network
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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Get Asian Slaw Recipe from Food Network
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Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.
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This pizza is made with a combination of all your favorite breakfast foods, such as sausage, cheese, hash browns, and eggs. Top with thinly sliced red, yellow and green bell peppers for a beautiful (and tasty!) presentation.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, butter, salt, leeks, lemon