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cooking.nytimes.com
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
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Get 15-Minute Indian Curry with Chicken and Peas Recipe from Food Network
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Get Honey Mustard and Red Onion Barbecued Chicken Recipe from Food Network
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Rich in vitamin K, Swiss chard is as good for you as it is good to eat. Spinach would also work nicely in this soup.
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I invented this after being given an SUV-load of okra that I had no idea what to do with.
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Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.
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Get Chicken Soup with Wild Rice and Hominy Recipe from Food Network
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At Hong Kong's Yardbird, the cooks don't just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually.
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Cream cheese gives this comforting chicken and rice soup a rich texture.
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
cooking.nytimes.com
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar The sour and spicy yogurt and chile garnish make a great flavor contrast
cooking.nytimes.com
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.