Search Results (7,462 found)
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This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces.
Ingredients: chicken, water, celery, carrots, onion, basil
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A couple of simple ingredients with no-fuss prep make a roast chicken that many swear is the juiciest they've ever eaten.
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A classic Thanksgiving roast turkey recipe.
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California coast is great for its Dungeness crabs. This recipe is an adaptation of my cousin’s crab cakes she makes for special family gatherings. It tends to...
Ingredients: crab, garlic, onion, celery, carrot, eggs
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A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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The Middle Eastern equivalent of salt and pepper.
Ingredients: za atar, sesame seeds, sumac
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Asparagus is steamed and then tossed with olive oil, kosher salt and toasted sesame seeds.
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Fruit, seeds, and nuts are mixed together in this flavorful snack mix.
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Cooked shrimp is spritzed with fresh lemon and lime juices, then tossed with fresh dill, green onion, and celery for a cool, crunchy salad.
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.