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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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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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These can be prepared ahead and frozen for two weeks or refrigerated for two days.
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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe Recipe from Food Network
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Get Sauteed Wild Mushrooms with Spinach Recipe from Food Network
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Get Pasta with Corn and Kale Recipe from Food Network
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Get Roasted Shrimp, Corn and Bacon Ramen Recipe from Food Network