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cooking.nytimes.com
This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
www.simplyrecipes.com
Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
www.allrecipes.com
A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
www.chowhound.com
I love ginger, and I had some fresh beets. They just happened. People love them, and they handed out this recipe at a booth at the farmers market this year...
www.allrecipes.com
Deliciously famous in Japan, gyudon is a comforting rice bowl dish of thinly sliced beef sirloin simmered in dashi, mirin, sake, and onions.
www.allrecipes.com
Apple pie and cake come together in this apple pie cake-mix cake that uses 3 simple ingredients and is ready in about 1 hour.
www.allrecipes.com
Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
www.delish.com
Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.