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cooking.nytimes.com
With the right treatment, squid (a.k.a calamari) can make a satisfying, almost meaty stew Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes
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A savory stuffing with a touch of sweetness from currants steeped in sherry.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until perfectly smooth and creamy, with just the right amount of butter and cream to make a savory side everyone will enjoy.
www.delish.com
Sweet roasted garlic adds a sophisticated note to perfectly creamy mashed potatoes made better with our secret ingredient - chicken broth.
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My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk.
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These braised short rib dumplings with Sichuan chili oil do require several steps, but they can be broken up and made ahead as you please. The tender meat, fragrant...
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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Get Honey Hoisin Glazed Wings Recipe from Food Network
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Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.