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cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Get 10-Minute Green Gazpacho and Smoky Quesadilla Recipe from Food Network
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These whipped cream- and raspberry-filled cupcakes are coated with two different frostings: a dark chocolate ganache and a white chocolate-cream cheese icing. They're inspired by the classic dome-shaped Italian cake.
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Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coated in an ingenious mix of cornflakes, slivered almonds, and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw.
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Don't tell anyone what's inside—just watch their faces when they take a bite.
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Pumpkin stuffed with a rice, beef, and sausage casserole mixture is sure become a fondly anticipated favorite with your family.
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Get Cinnamon Roll Biscuits with Sweet Tea Caramel Recipe from Food Network
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We're leveling up the traditional sloppy joe with the addition of ranch coleslaw for a symphony of messy deliciousness. Yeah, you're gonna need a bigger napkin.
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Just when you thought banana pudding was already perfect.
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This cornbread and sausage dressing is perfect for a Kwanzaa gathering or any special occasion. Apples give it a bit of sweetness.
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Get German Wedding Cake Recipe from Food Network
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Get Salisbury Steak with Mushroom Gravy Recipe from Food Network