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cooking.nytimes.com
This fried chicken is a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn It is famous, and it is crunchy And, as long as you are not afraid of having a three-inch-deep lake of hot oil in your kitchen, it is preposterously simple to make at home
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These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
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Serve this creamy Mexican pepper dish with warm corn tortillas.
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Chef John's Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
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Plump little pumpkin fritters with a hint of curry.
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These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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A classic creamy mushroom-potato gratin recipe.
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This zesty white bean chili with chopped smoked sausage is ready to serve in 20 minutes.
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Spicy Thai basil chicken with egg and rice is a quick and easy Asian-inspired meal for lunch or dinner; serve with sliced cucumber and tomato.
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Mushrooms and cream are combined with chicken broth and sherry in this simple, quick soup.
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Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!