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cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own.
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Halibut fillets baked in a creamy sauce with dill and green onions make a perfect dish for dinner parties or any night of the week.
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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Get Oven Roasted Chicken Tenders Saltimbocca Recipe from Food Network
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Get Iberian Burger with Madeira Mushrooms and White Gazpacho Mayonnaise Recipe from Food Network
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Get Sauteed Quail Salad Recipe from Food Network