Search Results (9,950 found)
cooking.nytimes.com
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
cooking.nytimes.com
This is a more subdued version of fried rice than the spicier Thai fried rice It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator Feel free to add other cooked vegetables, meat or seafood.
www.allrecipes.com
Chef John's recipe for traditional pork wonton soup, with shiitake mushrooms and bok choy, will warm you up on a cold evening.
www.foodnetwork.com
Get Kale-Potato Soup with Bacon Recipe from Food Network
www.foodnetwork.com
Get Banh Mi-Style Hot Dogs Recipe from Food Network
www.foodnetwork.com
Get Tabbouleh Recipe from Food Network
www.chowhound.com
Sweet-sticky figs plumped in balsamic black butter are paired with a rich Fontina fondue for a luscious appetizer or first course that easy yet impressive.
www.allrecipes.com
Enjoy this veggie- and ham-packed split pea soup with a slice of crusty bread on a cold night.
www.chowhound.com
This seven-layer dip recipe combines all of the classic Tex-Mex flavors into one perfect bite.
www.foodnetwork.com
Get Thai BBQ Chicken Recipe from Food Network
www.chowhound.com
Rice baked until golden and bubbly with plenty of cream and extra-sharp cheddar cheese.
www.foodnetwork.com
Get Hungarian Placki (Potato Pancakes with Spicy Tomato-Beef Sauce) Recipe from Food Network