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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter, chicken, and a few red pepper flakes for unexpected flavors and just the right amount of kick.
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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
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Absolutley addictive honey chicken wings! With a fresh ginger, honey, soy sauce marinade, these honey chicken wings will have you begging for more.
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This recipe for sumac-rubbed whole roasted chicken is served with a bread salad full of tomatoes, cucumber, and red onions.
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Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.