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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make these mouth-watering appetizer bites.
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This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.
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Seasoned with rosemary and basil, these chops are covered in slices of orange and lemon, and then braised in coffee liqueur until tender and sweet.
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A baked chicken and zucchini dish, made with cooked chicken breast meat and prepared crescent roll dough, is a tasty, easy meal when you have a lot of zucchini. Honey mustard adds a sweet zing.
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A savory stuffing mixture makes roasted turkey legs into a full meal!
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This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated parmesan. Most of the vegetables are strained out, so it is not really filling enough to
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In Chef John's simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice.
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Cream of mushroom soup, tomatoes, rice and onions are stirred into browned ground beef and covered with cheese before baking this one-dish meal for a crowd.