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Chicken breasts, fresh mushrooms, and onions are cooked with butter to create a dish with vibrant color and delicate flavor.
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Simple seared pork and couscous get a flavor boost from garlicky chimichurri.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
cooking.nytimes.com
This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau The marinade suits thighs with skin and bones, and does wonders for wings Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks
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Bone-in, skin-on chicken breasts are roasted over a bed of lemony Brussels sprouts and potatoes in this one-pan meal.
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Sage and other herbs infuse a classic basting sauce for simple baked chicken.
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A combination of au gratin and shepherd's pie takes meat and potatoes to a whole new level.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce Recipe from Food Network
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Get Mizithra-Arni Skopelos Recipe from Food Network
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These lamb kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good!
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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.