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Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner First, you fry the chicken to render the fat from the skin and get it beautifully browned Then you put it in a low oven to finish cooking it all the way through
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A chunky, delicious chowder with a back-east taste.
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Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
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Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
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Get Paella with Prosciutto-Chicken Patty Recipe from Food Network
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Shrimp and chicken simmer with classic jambalaya ingredients in this easy slow cooker meal.
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Wrap this authentic larb gai in fresh lettuce leaves to contrast the flavors of fish sauce, lime juice, and toasted rice.
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This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
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Get Turnip Cake with Fresh Oyster Ragout Recipe from Food Network
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To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
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Get Poached Chicken Recipe from Food Network