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This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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We enjoy a lot of chicken breasts for weeknight dinners in our house, and have started to regularly explore new ways to prepare them. Inspired by the equatorial...
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Chicken breast halves are cooked with balsamic vinegar and browned mushrooms, then served topped with melted provolone cheese for a quick French-inspired main dish.
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Get Rita's Family Matzo Ball Noodle Soup Recipe from Food Network
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
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Alternating layers of tortillas, chicken and a tangy green chile cream sauce (easily made with canned soups), and oozing with melted Cheddar cheese.
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You'll love the lemony butter sauce on this killer chicken pasta.
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Get Braised Mustard Greens Recipe from Food Network
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Get Simple Sauteed Mustard Greens Recipe from Food Network