Search Results (11,678 found)
www.simplyrecipes.com
Step-by-step detailed instructions and photos on roasting a goose.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Sticky rice is slowly cooked on the stove with sausage, similar to the way risotto is cooked, in this flavorful Chinese stir-fried dish.
cooking.nytimes.com
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
cooking.nytimes.com
I’ve substituted cooked quinoa here for rice You can use either regular or royal red quinoa for this dish As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
www.chowhound.com
One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground...
www.chowhound.com
A recipe by Ayesha Curry for chicken thighs with carrots.
www.delish.com
Sicily is the inspiration for chicken livers in a wine sauce redolent of garlic and studded with raisins and pine nuts. The livers are delicious over polenta better yet, crisp fried polenta. Or serve them on a bed of buttered noodles or on toast.
www.simplyrecipes.com
Chicken salad with arugula, goat cheese, and apple slices.
www.delish.com
Parsley, garlic, lemon juice, and oil - that's all it takes to make an outstanding dressing. The secret is in using a lot of parsley. You'll be surprised how flavorful it is.