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cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
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Make use of the many Instant Pot(R) cook settings to whip up this fast and flavorful pressure cooked minestrone with beef stew meat, lots of veggies, and gluten-free pasta.
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Take advantage of fresh stone fruit to make a lively peach and cherry salsa to serve over juicy grilled chicken thighs.
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Get Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute Recipe from Food Network
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This dish is melty, meaty, sandwich perfection.
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Get Roast Turkey Breast With Glazed Vegetables Recipe from Food Network
cooking.nytimes.com
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works
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Get Grilled Mustard Pork Chops with Carrot Salad Recipe from Food Network
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This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!
cooking.nytimes.com
Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce Debates rage over how thick the sauce should be, over which parts of the chicken to use