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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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A simple, light Chinese chicken soup with chicken thighs, shiitake mushrooms and ginger.
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
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Get Chili Chicken with Hominy Hash Recipe from Food Network
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Get Tortellini in Brodo Recipe from Food Network
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Chicken breasts are marinated in bottled Italian salad dressing, then browned and slathered with roasted red peppers and melted mozzarella cheese for an easy chicken dish made with common kitchen items.
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The classic side dishes for this Eastern European pork roast are red cabbage and steamed dumplings.
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Poppy seeds add a twist to this fast, easy chicken stir fry.
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Up your grilled (or roasted) chicken game using bone-in cuts and an easy but effective marinade featuring white vinegar, garlic, butter, and Worcestershire sauce.
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.