1,894 chicken wing recipes

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)

Perfect for kids, cheese sticks wrapped in bologna make and easy packed lunch.

A very easy dinner using hot dogs as the main ingredient.

Garlicky corn spinach soup with sweet kernels sliced fresh from the cob and tender greens wilted in at the last minute. A light, low-calorie one-pot soup that comes together from pantry staples.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Tossed some broth and cabbage into the slow cooker, and household members said, "Hmm, smells good, what is it?" Just some cabbage. That's it." He said "You should find a Gerrman name for it." Really simple, and very tasty! Easy to make with typical ingredients that can be found in your pantry.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that's ready in 30 minutes and tastes like island comfort food.

A flavorful and healthy whole grain side dish. Goes great with Balsamic Chicken with Mushrooms.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.