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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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This is very easy recipe. It could be side dish, main dish, breakfast, or lunch to go. Most importantly, it is reasonable and delicious.
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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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This dish is quick and easy to make on a week night. The marinade is derived from Japanese bottled Ponzu. If you don't have Ponzu in your pantry, then you can...
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Tender and juicy teriyaki chicken. The flavor of the beer matches sweet sour sauce very well.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy slow cooker braised lemongrass pork chops recipe.
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