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cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Use a spoon to easily spread all the layers on tortilla chips.
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Melissa Rubel deepens the flavor of this soup by simmering the scraps in water to make a quick, tasty stock.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
www.allrecipes.com
A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.
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Grab a rotisserie chicken on your way home from work to save time making this pasta casserole.
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Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.
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Get Chicken Spaghetti Recipe from Food Network
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Get Pasta Salad with Lemon-Pesto Dressing Recipe from Food Network