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cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
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I make this all the time for parties and it's always GONE in no time and the only thing my husband will eat on a consistent basis.
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Get Rosemary-Garlic Pork Chops with Chickpeas Recipe from Food Network
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Broccoli, split peas and spinach provide the green in this pureed soup.
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A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it.
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Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or potluck.
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Get Chicken, Artichoke and Cannellini Bean Spezzatino Recipe from Food Network
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Lisa Q. Fetterman's recipe for the "perfect" sous vide steak. Sous vide steak is the gold standard of sous vide cooking because it ensures reliable, exact cooking...
Ingredients: fat, vegetable oil, butter, thyme, garlic
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Get Grilled Lamb Chops With Mint Recipe from Food Network
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Get Roasted Rack of Pork Recipe from Food Network
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For her fresh twist on the classic Philly cheesesteak the Iron Chef adds zing with a homemade creamy provolone sauce.