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cooking.nytimes.com
This recipe is by Sam Sifton and takes 35 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This recipe made slider-size chicken burgers by combining Buffalo wings with a hamburger.
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.
cooking.nytimes.com
Here is a fast, easy salad that will make good use of that leftover chicken in the fridge It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer’s weekend lunch.
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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
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A luxurious bird roasted with truffle butter and truffle slices under the skin.
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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Get Turkey Milanese with Sauteed Haricots Verts and Butternut Squash Recipe from Food Network
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Get Whole Dungeness Wok Fried Crab Recipe from Food Network
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Get Turkey Sweet Potato Shepherd's Pie and Cran-applesauce Sundaes Recipe from Food Network