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The marinade is a syrupy glaze slathered over the pork so it can soak up the flavor before roasting.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end If you prefer chicken breasts, you can use them here instead of the thighs
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Get Cold Chicken Curry with Toasted Almonds and Crystallized Ginger Recipe from Food Network
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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With andouille sausage, chicken breast, and shrimp, this oven jambalaya has all the flavors of the original but requires less time standing in front of a hot stove.
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Holy guacamole! This is a subtly delightful soup.
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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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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.