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To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Cornbread topped with cheesy shredded chicken? Yes please.
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Get Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas Recipe from Food Network
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Get Curried Chicken and Rice Casserole Recipe from Food Network
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Classic green chile stew is a simple and tasty dish. It also adapts nicely to other ingredients. The grilled corn and dried onions in this recipe add a pleasant...
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Get Arthur Avenue Burger Recipe from Food Network
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One-Hour Texas Chili can be used for Frito pie You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions When served on a plate, some people call it a Straw Hat.
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Get The Ultimate Jerk Chicken Recipe from Food Network
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This flavorful soup is made with chicken broth, zucchini, summer squash, and Velveeta®, spiced up with green chiles and topped with cilantro. Serve with warm tortillas.
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This Italian-inspired chili is packed with spicy turkey sausage and leafy kale for a tomato-y chili.
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This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.