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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
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I can't speak enthusiastically enough about this garnish — without it, the stewed-chicken-and-rice recipe lies flat, amateur; good but juvenile The grassy, bracing astringent parsley, the burn of the shallot, the spark of the lemon, combined with the warm, crispy, fatty, salty "chicharron" of chicken skin, is like the one killer piece of jewelry worn with a little black dress, the thing that makes it clear that this is a "main stage talent" and not the personal assistant with the clipboard checking guests into the event.
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Cajun seasoned shrimp are combined with shallots, mushrooms, and roasted red peppers in a simple white sauce served over fettuccini.
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Strips of kale, cream, and cooked sausage are added in the final stage to this potato soup made with onions and pancetta cooked in chicken broth.
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This incredible creamy soup was the surprise favorite at our 2000 Halloween party. Better yet, it's really easy to make - and beautiful, served in its own attractively carved pumpkin-bowl, with a seasonal ribbon tied through the 'hat' to make a handle. This 'definitely' belongs on the holiday table again! If you're going to multiply the recipe but want to serve in one bowl, get a bigger pumpkin rather than more little ones.
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Chef John's Greek Lemon Chicken and Potatoes are roasted until the the chicken skin is caramelized and crisp and potatoes are browned for an easy Greek-inspired dinner.
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This easy, quick, and delicious orange marmalade chicken recipe is ready in less than an hour, and it's so versatile that any cut of chicken will work.
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Get Chicken Rice Soup Recipe from Food Network
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Get Braised Pork Sandwich with Spicy Tomato Broth (Tortas Ahogadas) Recipe from Food Network
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rum Chica Rum Chicken Recipe from Food Network
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The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.