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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Get Coq au Vin Recipe from Food Network
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Get Flan Souffle al Miel Recipe from Food Network
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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist.
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This no bake cookie is a simple, chocolate-coated treat!
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Honey mustard and bacon bits give this chicken salad sandwich a kick!
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Chicken breasts baked with Dijon mustard, teriyaki sauce, bacon bits and Parmesan cheese. That's it! Yummy!
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Get Sunny's Warm German Potato Salad Recipe from Food Network
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Honestly, I don't know why we didn't think of this sooner.