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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand
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Get Scalloped Potato Gratin Recipe from Food Network
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There is nothing quite like the deep flavor and rich, golden color of homemade chicken stock.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic Louisiana crawfish boil recipe.
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Octopus is an incomparable treat. I love it grilled, in a salad, or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice.
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Get Smashed Potatoes with Greek Yogurt and Scallions Recipe from Food Network
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Get Slow-Cooker Shrimp Boil Recipe from Food Network
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Get Bobcha's Polish Borscht Recipe from Food Network
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This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.