Search Results (12,149 found)
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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Calamari ditches its deep-fried coating in this delicious, quick sauté.
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This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!
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Chicken broth and a can of cream of corn soup are combined with cooked chicken breast in this Chinese inspired soup flavored with sesame oil and thickened with corn starch and egg white.
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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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Chicken, mushrooms, and artichoke hearts are cooked in a light white wine sauce and tossed with pasta in this quick and easy weeknight dish.
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This amazing shortcut for a sweet, citrusy teriyaki uses soy sauce mixed with orange soda.
Ingredients: chicken, soy sauce, orange
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Tomatoes, jalapeno chile peppers, green chile peppers and onion are combined with cilantro and garlic powder. Adjust the amount of jalapenos and cilantro as desired.
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This hearty casserole comes together quickly. Just combine prepared rice with chicken, pimientos, onion, Cheddar in an easy cream sauce. Sure tastes like more work than it is.
cooking.nytimes.com
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.
www.delish.com
They way broccoli is meant to be.
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Chef John's recipe for grilled lamb steaks uses a yogurt marinade before dressing the cooked steaks in a delicious sherry vinegar-honey vinaigrette.