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cooking.nytimes.com
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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Layers of chicken, mushroom sauce, Cheddar, ricotta, Parmesan, and noodles form a cheesy, creamy lasagna with no need for the customary tomato.
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A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
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Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
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Use pretzels to bread chicken breasts for something quick, easy, and a little different on a weeknight.
cooking.nytimes.com
This recipe is by Alice Hart and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tangy, savory muffin features Cheddar, Parmesan, bacon, chives and garlic. Cream of mushroom soups helps ensure a moist result.
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This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
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So good, it's become one of our weekly meals! Pork steaks are coated with flour and special seasonings, then deep-fried to a tempting deep golden brown.
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Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is -- simply delicious.