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cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
www.allrecipes.com
With the same technique and seasonings used to make Spanish rice, Chef John substitutes farro for the rice with stellar results.
www.allrecipes.com
Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.
www.allrecipes.com
Potato flakes are the secret ingredient that make the saltine crust on this simple chicken-fried chicken dish so tasty.
www.simplyrecipes.com
These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
www.chowhound.com
With white barbecue sauce.
www.allrecipes.com
A mix of mild and hot curry powder gives this chicken and potato dish layers of flavor.
www.allrecipes.com
Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.
www.delish.com
If you love all-things buff chick, this simple mixture of rotisserie chicken, cream cheese, and buffalo sauce will make you melt.
www.delish.com
Make a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
www.foodnetwork.com
Get Freezer Bag Chicken and Broccoli Stir-Fry Recipe from Food Network