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cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb...
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
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Get White Chicken Chili Recipe from Food Network
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These quick and easy baked chicken thighs are seasoned with onion and garlic for a fast and delicious main dish.
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Chicken breasts, baked with Parmesan cheese and artichoke hearts, make for a quick and delicious weeknight meal.
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With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is quick and delicious.
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Pork tenderloin is cooked to perfection and served with a sauce made of fresh apples and Riesling wine in this simple, yet elegant dish.
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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice.