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cooking.nytimes.com
This is a traditional Korean soup consumed on the hottest days of summer Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes) The last three items may be hard to find, but every Korean grocery stocks them
This is a traditional Korean soup consumed on the hottest days of summer Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes) The last three items may be hard to find, but every Korean grocery stocks them
www.allrecipes.com
Make this easy Spanish rice and beef, a quick weeknight dinner of rice simmered in a flavorful combo of beef stew meat, tomatoes, and sazon.
Make this easy Spanish rice and beef, a quick weeknight dinner of rice simmered in a flavorful combo of beef stew meat, tomatoes, and sazon.
www.chowhound.com
As easy to make as a pot of coffee.
As easy to make as a pot of coffee.
www.foodnetwork.com
Get Chicken a la Vendemmia Recipe from Food Network
Get Chicken a la Vendemmia Recipe from Food Network
Ingredients:
grapes, bone, fennel, olive oil, shallot, rosemary, chicken stock, fennel seed, coriander seed, white peppercorns, salt
www.allrecipes.com
A different way of making biscotti -- in the form of rolled cookies.
A different way of making biscotti -- in the form of rolled cookies.
www.allrecipes.com
A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
Ingredients:
chicken, olive oil, shallots, wild mushrooms, garlic, thyme leaves, carnaroli rice, sauvignon blanc, peas, parsley, parmesan cheese
www.allrecipes.com
Everyone loves this chicken pasta salad loaded with crunchy cashews, juicy seedless grapes, and crisp water chestnuts, celery, and green onions. You won't go wrong serving this recipe.
Everyone loves this chicken pasta salad loaded with crunchy cashews, juicy seedless grapes, and crisp water chestnuts, celery, and green onions. You won't go wrong serving this recipe.
Ingredients:
pasta, coleslaw, mayonnaise, salad dressing, chicken, green grapes, grapes, water chestnuts, celery, green onions, cashew, cranberries
www.allrecipes.com
Hot chocolate cookies with white chocolate are topped with miniature marshmallows and crushed candy canes for a fun Christmas treat.
Hot chocolate cookies with white chocolate are topped with miniature marshmallows and crushed candy canes for a fun Christmas treat.
Ingredients:
sugar, butter, eggs, vanilla, almond extract, flour, chocolate, baking soda, salt, white chocolate, candy canes, miniature marshmallows
www.allrecipes.com
These rolled cookies are flavored with lemon zest and caraway seeds.
These rolled cookies are flavored with lemon zest and caraway seeds.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Merrill Stubbs and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.