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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce Recipe from Food Network
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This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.
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That's what I'm taco-ing about.
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The earthy, mild onion flavor of leeks combined with the spicy kick of mustard greens braised in buttered chicken broth makes for a simple, quick, and tasty side dish.
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.
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Save time and money on making chicken broth by filling your Instant Pot(R) with roasted chicken bones and vegetables along with a few simple aromatics.
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Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.