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cooking.nytimes.com
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water You’ll end up with lemon slivers that are at once salty, sweet, sour and bitter — and far more interesting than they should be given the amount of work that went into them
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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Baeckeoffe is a traditional Alsatian casserole of potatoes, white wine, and meat, cooked in a dough-sealed dish. This version from French chef Antoine Westermann...
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Fire up your rice cooker, it's dinnertime!
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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Take advantage of fresh stone fruit to make a lively peach and cherry salsa to serve over juicy grilled chicken thighs.
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Get Pan Roasted Chicken Thighs with Grapes and Olives Recipe from Food Network
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These broiled chicken breasts are flavored with a delicious blend of spices--they pair well with many vegetable side dishes.
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Get Honeyed Mango and Chicken Saute with Toasted Cashews Recipe from Food Network