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cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
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Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.
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Another version of the classic cream cheese, dried beef, and green onion combination. It can be varied by adding bacon bits, ground nuts, chopped olives, or whatever you like.
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Using the typical available ingredients one can find here outside of the Hawaiian Islands (mainly on the US west coast), this modified recipe version is what...
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
cooking.nytimes.com
This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno...
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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.
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Get Hazelnut Chicken Recipe from Food Network
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.