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This recipe for a Mexican-style chile marinade and sauce is perfect for flavoring pork and chicken dishes.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
When skirt steak is paired with tender greens and a citrus dressing, it becomes a main-course salad.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
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Get Tagliatelle con Vongole Recipe from Food Network
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Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.
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Puff pastry strips spread with apricot preserves and sprinkled with shredded cheese are twisted with strips of bacon and baked until brown and crisp.