Search Results (11,260 found)
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Fresh broccoli and chicken bake in a savory sauce topped with a crunchy, cheesy topping for a casserole they'll love.
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Cubed chicken, yogurt, sour cream, chives, and of course, tarragon. Just before serving, toss on a handful of toasted almonds.
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This recipe is by Nancy Harmon Jenkins and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chicken, tarragon
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Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
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Featuring soy sauce, garlic, and honey, these Asian chicken wings are always a hit. With their rich, dark sauce, they are great glazed 'bat wings' for Halloween!
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When members of the FDNY aren't busy fighting fires, they're fighting their own rumbling stomachs with this spicy, vegetable-rich chicken stew.
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Inspired by authentic West African cooking, this delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. Alter the recipe to suit your preferences--it lends itself beautifully to improvisation.
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Basic cacciatore--tomato, onion and mushrooms in wine -is made grand with capers, pepperoni and olives. It is a terrific party entree, and takes additions and substitutions well.
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Here's an easy-to-make knockout chowder with signature Southwest flavors.
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The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
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A delicious salad that is great for a quick snack, but attractive enough for entertaining. You can even have it as a meal in a sandwich, or as a salad atop a lettuce leaf.
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Customize this versatile skillet with your favorite vegetables!