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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Pan-fried chicken, marinated in a Greek yogurt-based marinade, is layered in a pita with a tahini sauce in this chicken shawarma recipe.
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This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.
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This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
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Vegan pizza made with herb-roasted garlic, nutritional yeast-based sauce, and homemade crust is a tasty way to enjoy pizza without the dairy products.
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Chicken is flavored with oyster sauce in this Asian-inspired dish.
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
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Get Rigatoni with Spicy Shrimp Recipe from Food Network
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A rich corn chowder built on a base of chicken stock and half-and-half has yellow and white corn, potatoes, and shredded chicken for a meal in a bowl.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Brunch party bread pudding casserole! With cream cheese, maple syrup, and loaded with juicy blueberries.