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This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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Get Grape and Ricotta Galette with Fennel Crust and Red Wine Syrup Recipe from Food Network
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Get Kaiserschmarren Recipe from Food Network
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So a couple days ago, my friend Son taught me how to make traditional Vietnamese marinade and dipping sauce. Naturally, I had to muck with the idiom a little...
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Get Eggs Benedict Recipe from Food Network
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Get Daddy Warbucks Recipe from Food Network
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Get Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce Recipe from Food Network
cooking.nytimes.com
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here
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Get Pork Back Ribs with Spicy Dipping Sauce Recipe from Food Network
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Get Christina's Favorite Buffalo Wings Recipe from Food Network