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Chickpea, Short Rib And Harissa Stew

Short rib and chickpea stew - Made this last night with short ribs from our CSA farm.

Cold days remedy. A bowl of  giant @nyshuk couscous soup with lamb meatballs and harissa. Roasted butternut squash. I think we can survive the cold. Pic by @christineshoots ceramics by @shinotakeda

A bowl of giant couscous soup with lamb meatballs and harissa. I think we can survive the cold. Pic by ceramics by

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick.

Classic Marinara Sauce

Every home cook should have a basic marinara sauce in their repertoire. Julia Moskin makes a simple recipe from Lidia Bastianich’s book, “Lidia’s Commonsense Italian Cooking.” Find more New York Times videos onYahoo Screen .

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often.%...

Rishia Zimmern’s Chicken With Shallots

Please use garbanzo bean flour instead of white flour! Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often.

Prosciutto-Stuffed Chicken

Prosciutto-Stuffed Chicken

Roast Chicken with Yoghurt Tahini Dressing, Lemon and Mint  in my article……  “Do The Funky Chicken” !!! (Part 6)

Roast chicken with yoghurt tahini dressing, lemon and mint :: Gourmet Traveller Magazine Mobile

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine. (Andrew Scrivani for NYT)

Lemon and Garlic Chicken With Mushrooms

NYT Cooking: Lemon and Garlic Chicken With Mushrooms In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Roasted Chicken with Salsa Verde

Ceviche and Plantain Chips It’s finally here, the Summer magazine I’ve been working on is ready!

Soy Orange Glazed Chicken - http://www.sweetpaulmag.com/food/soy-orange-glazed-chicken #sweetpaul

Soy Orange Glazed Chicken

"Just Mayo" Spinach Stuffed Breaded Chicken

My favorite tip for moist cooked chicken breast: mayonnaise! I used to dip my chicken in eggs before coating in crumbs but mayo takes it to a whole new level.

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