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This caponata recipe, a mix of eggplant, raisins, capers, and onion, is a sweet and savory topping for grilled garlic bread.
cooking.nytimes.com
Pairing spicy chilis and sweet mango in salsa is a classic Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.
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Saying it's an upgrade doesn't give this dish justice. It's SO. FLIPPING. GOOD.
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Get Sloppy Turkey Joes Recipe from Food Network
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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
cooking.nytimes.com
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch
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This rhubarb and strawberry consommé recipe is a brightly colored dessert soup, from Chicago pastry chef Mindy Segal..
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Get Birthday Sheet Cake Recipe from Food Network
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Get Breaded Pork Chops with Warm Apple-Cabbage Slaw Recipe from Food Network
www.allrecipes.com
Make your own canned tomato soup when you have extra tomatoes at the end of summer. When ready to serve, mix with equal parts milk and warm.
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Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.