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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple marinade of Greek olive oil, lemon, oregano, and cinnamon give this fried chicken a delicious Greek flavor. Compliment your chicken with some boiled kale, spinach, or string beans seasoned with olive oil, lemon juice, and salt. Or, use the same oil to make french fried potatoes.
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Rice is slowly simmered with fresh dill, parsley and cilantro, along with fava beans and spices.
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This salad has an Asian Flair. It is made with tender snow peas, crunchy water chestnuts and a luscious ginger/yogurt/.mayonnaise dressing. And we can 't forget the star - the chicken.
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
cooking.nytimes.com
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
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Shepherd's pie is adaptable to almost infinite variations. Here, the basic browned ground beef and potato combination is baked with canned French-style green beans and tomato sauce.
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This rich and creamy potato soup with Cheddar cheese, hash brown potatoes, and bacon is comfort food at its finest.
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Bite for bite this one-pan meal is delicious, cheesy and even better: easy!
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Get Pulled Chicken Empanadas Recipe from Food Network
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Get Slow-Cooker Smoked Chicken and Shrimp Gumbo Recipe from Food Network
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Herbed macaroni salad with shrimp is flecked with parsley and gets a slight tang from lemon juice, creating a new version of traditional macaroni salad.