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cooking.nytimes.com
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies The whole mess goes in to the oven for about 15 minutes until the chops are cooked through
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Elegant. Garnish with a slice of lemon and a mint leaf.
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Seasoned black beans, salsa and red bell pepper partnered with chicken make a robust and spicy meal.
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This easy-to-prepare chicken pasta dish gets its delicious flavors from sun-dried tomatoes, olive oil, garlic, and herbs.
cooking.nytimes.com
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking) around the stuff This soup, wintry but light, is a satisfying example
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Just combine chicken breasts with rice, salsa, and a few other ingredients, and your slow-cooked dinner almost makes itself.
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Meet your new favorite one-pan dinner.
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Traditional Buffalo chicken dip is quick and easy when you bake it in the oven; serve while you watch the big game or as an appetizer!
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Seasoned chicken is stewed with tomatoes and served over mixed vegetables. Goes well with rice.
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Golden-brown pieces of chicken breast are served in a light lemon and white wine sauce in this easy, quick main dish that's pretty enough for company.
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Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.