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Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex And because it calls for only one pan, clean up is minimal
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Get Braised Paprika Chicken Recipe from Food Network
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Get Maple Lager Chicken Ridge Recipe from Food Network
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Ready in less than 30 minutes, these skillet chicken breasts are perfect for a weeknight meal.
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A hearty French-style dried split pea soup with potatoes, carrots, and optional ham doesn't need any soaking, so it's good for a weeknight supper. Serve with crusty bread.
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Ham and cheese, fried potatoes, and an herb-seasoned omelet--all tucked inside a golden puff pastry crust. This is a special dish that's bound to impress your guests.
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The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
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Get Cuban Sandwich Recipe from Food Network
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Quinoa makes the perfect substitution for rice in this fried rice-style dish. Cooked ham, bell peppers, and onions add flavor to this hearty and light side dish.