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This stuffing also makes an excellent and flavorful side dish.
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Spoiler: Chicken soup is way more comforting when it doesn't come out of a can.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Leftover chicken makes this one-skillet dinner fast and affordable. Serve in a bowl, wrapped in a flour tortilla, or piled on a bed of greens--the possibilities are endless.
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Sweeten crispy corn and rice cereal with a chocolate and peanut butter mixture, then coat it all with powdered sugar! It's a great Saturday night snack the whole family will love!
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Mayonnaise and Worcestershire sauce create a nippy dressing for this rice and chicken salad. Water chestnuts and celery add a bit of crunch. If you're careful about the amount of dressing you stir in, this salad can be chilled and unmolded onto a plate.
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I use hand-harvested wild rice in this, drained of excess water if necessary and cool it before adding. I also make my own immersion blender mayo with dijon instead...
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Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.
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Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven.
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Chimichurri is a great way to incorporate fresh greens into any dish without sacrificing any flavor.
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Grandmothers always know how to make the most comforting foods, like this super-easy pork chop bake with rice and creamy sauce. The meat bakes low and slow for tenderness.