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Chicken breast, snow peas, and rice are stir-fried with teriyaki sauce and topped with roasted cashews in this quick and easy weeknight dish.
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This recipe is as versatile as they come. Trade out the peas for edamame (fresh green soybeans). Not a fan of goat cheese? How about some fresh grated Romano...
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To save time, the asparagus in this bright salad can be cooked, cooled, and dried, and then wrapped up and refrigerated up to a day in advance.
cooking.nytimes.com
This recipe is by David Tanis and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial.
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.
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Gno one can resist this creamy gnocchi.
cooking.nytimes.com
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
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This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work.
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This creamy risotto glows with bright green fresh vegetables.
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Potato and ham stew is the perfect comfort food to make using leftover ham and a ham bone. Serve with warm biscuits or over a baked potato.