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Light, fluffy, and tender—what more do you need in a matzoh ball?
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Get Mac-n-Smoked Gouda with Cauliflower Recipe from Food Network
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I'll eat anything in a wrap. One day, I had some leftover thai and a sh**load of raw flour tortillas in my fridge. It was so good, I decided to throw it into...
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The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
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New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper, and sugar to sprinkle on the duck breasts.
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Get Country Greens Recipe from Food Network
cooking.nytimes.com
I hesitate even to call this a recipe Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Ingredients: chicken, tarragon, juice, olive oil
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Sherry adds a sweet note to chicken baked in a sour cream sauce and topped with cracker crumbs and an abundance of poppy seeds.
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Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler.
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Chicken is breaded and browned, then baked in a reduction of orange juice and white wine, before being topped off with a splash of Grand Marinier. Absolutely the BEST Chicken recipe ever.
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Fried chicken is layered on top of mashed potatoes, corn, and Cheddar cheese in this comfort-food fried chicken bowl.