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cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Throw together this paleo sweet potato casserole with chicken-apple sausage, sweet potatoes, and green apples, drizzled with honey mustard.
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It's about that thyme for chicken and mushrooms.
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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Get Sesame-Pecan Chicken Strips Recipe from Food Network
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Chicken breast sauteed with onion and green bell pepper for a great basic taco filling.
Ingredients: bone, onion, green bell pepper
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
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Great curried butternut squash soup! With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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Baked chicken breasts are coated with a crisp combination of cheddar, parmesan and corn flakes.
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Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, lemons, cumin, butter, honey