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Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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Broccoli, split peas and spinach provide the green in this pureed soup.
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Oi-sobagi Kimchi is another favorite. Melding the crisp cool mouth feel of cucumber and the fiery heat of red chili peppers provides a unique taste sensation.
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This beef tenderloin is rubbed with a complex adobo paste made from three kinds of dried chiles.
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Rigatoni is tossed in a homemade tomato sauce with eggplant and fresh mozzarella for a quick weeknight eggplant pasta dish.
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Tarragon chicken salad with a hint of kelp in the yogurt-based dressing is the perfect dish to make for entertaining or barbeques.
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A vegan beet and spinach stir-fry recipe over sesame rice.
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Mushroom and black bean quesadillas made on whole wheat tortillas are vegetarian, quick and easy, and a healthy dinner for the whole family.
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Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!
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Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.