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cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
www.chowhound.com
This works great with chicken and shrimp. The spicy earthy tones of the marinade work perfectly with the sweetness of the grilled pineapple chunks.
www.allrecipes.com
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
www.delish.com
This comforting chicken casserole needs to be in your dinner rotation.
www.allrecipes.com
Paprika-seasoned chicken cooked with sweet potatoes and cauliflower 'rice' is a filling, paleo-friendly meal you can prepare for quick weeknight meals.
www.simplyrecipes.com
Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food.
www.allrecipes.com
This very easy recipe for authentic Thai chicken with fresh basil only takes about 25 minutes to make, perfect for a weeknight dinner for 2.
www.foodnetwork.com
Get Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine Recipe from Food Network
www.allrecipes.com
Sweet grape tomatoes, peppery arugula, and creamy goat cheese get tossed with spicy chicken sausage, pasta, and cannellini beans for a flavor packed treat.
cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
www.simplyrecipes.com
Skinless, boneless chicken breasts, pounded thin, wrapped around an arugula and goat cheese stuffing and roasted.
www.foodnetwork.com
Get Pesto Farro with Chicken, Smoked Mozzarella and Tomatoes Recipe from Food Network