Search Results (4,361 found)
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
www.allrecipes.com
This take on a classic recipe combination of chicken and Marsala wine uses chanterelle mushrooms and plenty of butter to deliver a tasty chicken main dish.
www.delish.com
Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
www.allrecipes.com
This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
www.allrecipes.com
Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner.
www.allrecipes.com
Chicken strips baked with creamy soups, broth, stuffing and cheese. This is a delicious 'casserole' that is very filling. I hope that everyone enjoys it as much as my husband and I do.
www.allrecipes.com
This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.
www.delish.com
You can substitute brown or green lentils for the red in this dish.
www.allrecipes.com
If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
www.delish.com
Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."