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Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
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Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
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Amazing chicken with just enough orange flavoring.
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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The perfect creamy, cheesy comfort food, this slow cooker loaded baked potato soup will be a guaranteed hit with dinner guests or family!
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This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced
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Served cold, this refreshing chicken and pasta salad has a lemony basil dressing and baby spinach leaves.
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Packed with vegetables, this nutritious stew owes its deep green color to fried spinach and parsley. A dab of tomato, turmeric and lemon round out the taste.
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A layered casserole of chicken, Cheddar and broccoli drenched in a creamy mayonnaise and white wine sauce artfully seasoned with curry.
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Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts.
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This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.