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cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
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Get Curry Goat Recipe from Food Network
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Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce.
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This healthier version of a sausage sandwich uses chicken sausage instead of pork for a lighter bite.
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Get Vietnamese BBQ Pork Meatballs (Nem Nuong) Recipe from Food Network
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This cool Greek cucumber and dill dip only gets better with time!
cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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Calm those those hectic weeknights with a sheet pan dinner starring chicken breasts, green beans, potatoes, and bell peppers.
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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This rice cooker Spanish rice gets big flavor from salsa, tomatoes, cumin, chili powder, and peppers; perfect it more vegetables and spices.
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American buffalo (bison) burger made with ground buffalo meat and seasoned with sage, topped with smoky barbecue sauce.