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cooking.nytimes.com
You may be surprised by the quantity of slivered kale that goes into this risotto It will cook down as you stir and simmer the rice Get into the habit of cooking and freezing grains ahead so you can make multigrain risottos like this without having to take the extra step of cooking the quinoa — though it only takes 15 to 20 minutes to cook this grain
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Get Purple Potato Vichyssoise with Roasted Garlic Recipe from Food Network
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A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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A simple beer and soy sauce marinade makes for some tasty grilled chicken!
Ingredients: soy sauce, beer, water, garlic, bone
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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
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Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy brined turkey recipe using salt, brown sugar, apple cider, and spices, served with a simple, perfectly salted gravy recipe.
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A simple, light Chinese chicken soup with chicken thighs, shiitake mushrooms and ginger.