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cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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Italian seasonings and a capping of shredded mozzarella make this breaded chicken a real standout.
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This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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Chicken thighs cooked on the stovetop with sweet chunks of chayote squash.
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This is an absolutely addicting wing dip recipe. I have had countless requests for the recipe. The whole is greater than the sum of the its parts.
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This Korean take on BBQ chicken is chilled overnight in a tasty marinade of soy sauce, apple, and red pepper flakes.
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A classic chicken pot pie recipe, with juicy poached chicken, leeks, cremini mushrooms, carrots, and peas under a flaky crust.
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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A tangy and herby butter takes this classic steak to the next level.
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You'll be surprised just how quick it is to make these sensational BBQ chicken nachos grilled with charcoal and wood chips for a unique, smoky flavor.