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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
www.allrecipes.com
Fish sauce, lime juice, garlic, and sugar make a dressing for a salad featuring shrimp, chicken, grapefruit, and coconut. If pomelo is available in your area, use it in place of the grapefruit.
www.delish.com
Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
www.delish.com
At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook his birds, which are coated with a lemony fennel-seed rub.
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This is a quick and easy recipe for potato gnocchi with chicken and mozzarella cheese in a pesto sauce.
www.chowhound.com
Chicken soup is pretty universal. This Korean version is a hearty, healthy, and delicious way to change up an old favorite.
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New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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Get Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe from Food Network
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Chicken is quickly stir-fried with carrot and onion before mixing into fried rice for a quick and tasty meal.
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Frozen chicken tenders and long grain and wild rice mix are the shortcuts that make this satisfying casserole the perfect choice for a busy evening.
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Just combine long grain and wild rice mix with canned soup, baby carrots, and chicken breasts in a slow cooker for an easy meal the family will love.
cooking.nytimes.com
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.