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cooking.nytimes.com
Chicken, that old weeknight standby, can get pretty boring day after day This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it
www.allrecipes.com
A little extra attention to the rice results in a particularly well-flavored enchilada with chicken, Monterey jack cheese and corn.
www.delish.com
A dash of tonic and splash of sweet pomegranate juice add immeasurable flavor to this pretty vodka martini.
cooking.nytimes.com
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
cooking.nytimes.com
A good cook needs an assortment of chicken dishes to fall back on Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor
www.delish.com
Brown chicken breasts in butter on the stove before roasting them in the oven.
www.foodnetwork.com
Get Glazed Chicken with Dried Fruit and Parsnips Recipe from Food Network
www.chowhound.com
This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
www.chowhound.com
This is a really tasty outdoor party dish. Serve it with warm corn tortillas, diced onion, and a squeeze of lime, and some cold beer. It also makes killer tamales...
www.simplyrecipes.com
Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.