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A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial.
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Warm barley tossed with sautéed mushrooms, onions, and green beans.
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Try Chef John's recipe for braised short ribs with porcini and tomatoes for a triumph of flavor and taste!
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Get Tagliatelle with Wild Mushrooms, Peas and Prosciutto Recipe from Food Network
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Get Bass Agrodolce with Spaghetti Squash and Mushrooms Recipe from Food Network
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Packed with nutty barley grains, this healthy soup will fill you up like a stew.
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Shiitake mushrooms and pancetta give this light soup richness and depth.
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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Sweet corn kernels take two different forms in these crispy cakes.
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Meaty portobello mushrooms are a hearty addition to chili.