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This light and fresh chicken dish with asparagus, mushrooms, and boneless chicken breasts is somewhere between a skillet and a stir-fry. Serve with rice or pasta and a nice glass of white wine.
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A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!
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Get Roasted Cauliflower Recipe from Food Network
cooking.nytimes.com
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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Get Crispy Mustard-Roasted Chicken Recipe from Food Network
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Get Zucchini and Goat Cheese Tart Recipe from Food Network
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Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!
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This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note Also: thyme Very continental
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Get Chicken With Cacciatore Sauce Recipe from Food Network
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My husband half-remembered this recipe from his parents' "Fresh Ways with Seafood" cookbook. His re-creation is completely delicious-with a fresh, buttery, vibrant...
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Get Chicken Chasseur (Hunter-style Chicken) Recipe from Food Network
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Get Roasted Shrimp Salad Recipe from Food Network