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cooking.nytimes.com
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
www.allrecipes.com
Light Mediterranean flavors of toasted almonds and lemon peel flavor this cold pasta salad that features Israeli (pearl) couscous.
www.simplyrecipes.com
Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.
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Get Fried Chicken Recipe from Food Network
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Chicken, mushrooms, and artichoke hearts are cooked in a light white wine sauce and tossed with pasta in this quick and easy weeknight dish.
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Patting chicken wing pieces very dry and frying them twice is the secret to the perfect texture of these popular appetizers.
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Chicken, cheese, and fresh, tasty veggies — all topped with salsa. What's not to like?
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Get Peppercorn Chicken with Lemon Spinach Recipe from Food Network
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
www.chowhound.com
Lunching at Houston's means one thing for us: The Biltmore Chicken Sandwich.When the Biltmore was taken off our menu (permanently, supposedly), I got the manager...
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Get Chestnut Stuffing Recipe from Food Network
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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.