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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
Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top
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This spicy cucumber salad is a Korean restaurant favorite!
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Sweet, spicy, and utterly irresistible, our hoisin-glazed chicken goes great with brown rice and sautéed garlicky greens, such as broccoli rabe or spinach.
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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Need an alternative to the same old green bean casserole? This version adds corn, sour cream, and Colby-Jack cheese!
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Get Lemon-Pepper Roast Chicken Recipe from Food Network
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret