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Tender bite-sized pieces of chicken tossed with angel hair pasta in a mouthwatering soy-garlic sauce!
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
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.
cooking.nytimes.com
This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors Serve it to hungry houseguests and children for lunch or dinner.
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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This blended mixture of ice, milk, vanilla bean powder, and raspberry syrup is intended to mimic a 'Starbucks® Secret Menu' item.
Ingredients: ice, milk, vanilla bean, raspberry
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Yummy pink strawberry ice cream is a fun treat to make on a snowy day. It only needs 3 ingredients, so kids can have fun making their own.
Ingredients: milk, strawberry
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Deviled eggs are a classic for good reason! This easy recipe keeps up the tasty tradition.
Ingredients: eggs, paprika, mayonnaise, mustard