Ans Recipe Finder

2 tablespoons butter 1/2 pound mushrooms, thinly sliced 2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 5 1/2 cups canned low-sodium chicken broth or homemade stock, plus more if needed 1 tablespoon vegetable oil 1/2 cup chopped onion 1 1/2 cups arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan cheese, plus more for serving 2 tablespoons chopped fresh parsley Gather the i

Chicken 1 large egg white 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon granulated garlic 1/2 teaspoon honey Pinch of white pepper 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1/4 cup plus 2 tablespoons cornstarch, divided 1/4 cup all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons chicken bouillon powder Sauce 1/4 cup honey 1/4 cup reduced-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons water 2 teaspoons cornstarch 2 teaspoons toa

7 tablespoons, plus 1 teaspoon olive oil, divided 2 garlic cloves, peeled and divided 1 cup uncooked Israeli couscous 1 1/2 cups, plus 3 tablespoons water, divided 3 1/2 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon crushed red pepper 1 (1- to 1 1/2-pound) head broccoli, cut into 2-inch florets 4 (5- to 6-ounce) chicken cutlets (about 1/2-inch thick) 1/2 teaspoon black pepper, plus more to taste 1/4 cup za’atar seasoning 1/4 cup tahini 2 tablespoons, plus 1

3 large eggs 3 tablespoons whole milk 1/2 teaspoon kosher salt 1/4 teaspoon black pepper, plus more for garnish 1 tablespoon unsalted butter 2 tablespoons chopped plum tomato 2 tablespoons chopped red onion 2 tablespoons chopped pitted kalamata olives 1/2 ounce feta cheese, crumbled (about 2tablespoons), plus more for garnish 1 tablespoon chopped fresh oregano, plus leaves for garnish Vigorously whisk together eggs, milk, salt, and pepper in a medium bowl until foamy, 30 seco

8 bone-in, skin-on chicken thighs (3pounds) 2 tablespoons vegetable oil, plus more for brushing Kosher salt Freshly ground black pepper 1/2 medium white onion, minced, plus more for serving 2 jalapeños, stemmed, seeded, and minced 2 tablespoons minced chipotle chiles 3 tablespoons adobo sauce 4 plum tomatoes, finely chopped Warm corn tortillas, for serving Cilantro leaves, for serving Sour cream, for serving Lime wedges, for serving Preheat the oven to 425°F. On a large rimme

8 skinless, boneless chicken thighs(about 6 ounces each) Kosher salt 1 cup all-purpose flour 3 large eggs, lightly beaten with 3 tablespoons of water 3 cups panko breadcrumbs 3 cups vegetable oil, divided Tonkatsu sauce, for serving (see Note) Dijon mustard, for serving Steamed sushi rice, for serving Gather the ingredients. Lightly pound the chicken thighs 1/2-inch thick and season with salt. Put the flour, eggs, and panko in three separate pie plates and season each one lig

4 tablespoons unsalted butter 1 medium yellow onion, diced  1 large carrot, diced  2 cloves garlic, minced  1/4 cup all-purpose flour  2 cups half and half  4 cups low-sodium chicken broth  4 cups broccoli florets (from about 1 head)  2 bay leaves  1/4 teaspoon freshly grated nutmeg  Kosher salt and freshly ground pepper  1 large russet potato (about 8 ounces)  8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving Melt the butter in a large saucepan or