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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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This is a dip that tastes just like buffalo chicken wings without the mess! Serve with tortilla chips and celery.
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Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
www.delish.com
This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus.
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This versatile side dish simmers rice and pieces of vermicelli pasta in a mixture of garlic and onion powders, chicken bouillon granules, and water.
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Recipe for Warm Chicken Sandwiches with Sun-Dried Tomato Pesto, as seen in the May 2008 issue of O, The Oprah Magazine.
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Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
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Get General Gilbert's California Fried Chicken with Pan Gravy Recipe from Food Network
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Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network
cooking.nytimes.com
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.