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A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.
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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them.
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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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In this quick and easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut.
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Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
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This dish has all of the components. A simple spicy, crunchy, earthy, dish that showcases uni at its best.
Ingredients: serrano, cilantro leaves
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Chicken is quickly stir-fried with carrot and onion before mixing into fried rice for a quick and tasty meal.
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Frozen chicken tenders and long grain and wild rice mix are the shortcuts that make this satisfying casserole the perfect choice for a busy evening.