See this at: food.yahoo.com| Added on 04/05/09

* 1/3 cup bulgur * 1/2 cup hot water * 4 ounces lean ground beef * 4 ounces hot Italian sausage * 1 medium onion, very finely chopped * 2 large egg whites, lightly beaten * 3 cloves garlic, very finely chopped * 1 teaspoon dried oregano * 1/2... See more

* 1/3 cup bulgur * 1/2 cup hot water * 4 ounces lean ground beef * 4 ounces hot Italian sausage * 1 medium onion, very finely chopped * 2 large egg whites, lightly beaten * 3 cloves garlic, very finely chopped * 1 teaspoon dried oregano * 1/2 teaspoon salt * 1/2 teaspoon freshly ground pepper * 1 cup fresh breadcrumbs, preferably whole wheat * 4 cups prepared marinara sauce * 1/2 cup slivered fresh basil leaves or chopped fresh parsley * 1 pound whole-wheat spaghetti or linguine * 1/2 cup freshly grated Parmesan or Romano cheese See less

See this at: gourmet.com| Added on 05/10/08

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York. For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it’s golden,... See more

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York. For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken. View more of our favorite recipes from this issue. See less

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See this at: foodandwine.com| Added on 10/06/09

* Preheat the oven to 375°. Butter a 15-by-10-inch ceramic baking dish. Cut off the bulb end of the squash and halve it lengthwise. Scoop out the...

See this at: recipezaar.com| Added on 08/27/09

On 15 1/2" by 10 1/2" jelly roll pan lined with heavy duty foil, arrange chicken pieces. Brush with half of remaining sauce. Roast 10 minutes; turn...

See this at: thekitchn.com| Added on 07/28/09

24 boneless skinless chicken thighs, about 4 pounds 1 1/2 teaspoon salt, or to taste 1 tablespoon cumin seeds 1 tablespoon coriander seeds 12 cloves...

See this at: find.myrecipes.com| Added on 07/26/09

Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini.

Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini. See less

See this at: insanitytheory.net| Added on 07/06/09

My name is Ellie, and I'm the author of the Kitchen Wench food blog. Born in South Korea but raised and currently living in Melbourne, Australia - welcome to the world of food as I see it :) STALK ME: Now, I love interacting with my readers (even if... See more

My name is Ellie, and I'm the author of the Kitchen Wench food blog. Born in South Korea but raised and currently living in Melbourne, Australia - welcome to the world of food as I see it :) STALK ME: Now, I love interacting with my readers (even if I'm terrible at responding to comments on the blog!!!), so if you feel like chasing me around the big ol' internet, then you can do so here: Twitter: Kitchenwench Facebook: Ellie Won Facebook blog: Kitchen Wench Facebook Group: Kitchen Wench Group Flickr: Insanitytheory MSN/EMAIL: chipmunksneeze [at] hotmail [dot] com To find out more about me, you can check out the following: Twitter: Ellie Bites Personal blog: The Kitchen Wench Diaries (warning - adult content) See less

See this at: nytimes.com| Added on 10/26/08

This is a main dish gratin that makes a nice vegetarian meal when it’s served with either a salad or green vegetable. The cumin contributes a Mediterranean flavor to the dish.

This is a main dish gratin that makes a nice vegetarian meal when it’s served with either a salad or green vegetable. The cumin contributes a Mediterranean flavor to the dish. See less

See this at: foodnetwork.com| Added on 03/02/09

* 1 3/4 pounds new potatoes, scrubbed * 12 boned chicken thighs, skin on, preferably free-range or organic * Olive oil * Sea salt and freshly ground...

See this at: foodnetwork.com| Added on 12/04/08

* 4 boneless, skinless chicken breasts * 1 cup all-purpose flour * 4 eggs, whipped slightly with splash milk * 2 cups panko bread crumbs * Salt and...

See this at: eatingwell.com| Added on 09/07/08

You may disagree on whether the chicken parm sandwich should be known as a “sub,” “hoagie” or “grinder,” but who doesn’t love this neighborhood-deli...

See this at: eatingwell.com| Added on 09/07/08

Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with...

See this at: epicurious.com| Added on 11/23/08

* 1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed * 1 tablespoon olive oil * 6 medium onions, peeled, quartered * 2 1/2 cups canned beef...

See this at: epicurious.com| Added on 11/23/08

Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using...

See this at: epicurious.com| Added on 11/23/08

Harissa, a spicy North African chili-garlic condiment, can be found at some specialty foods stores and Middle Eastern markets. But it is very easy......

See this at: epicurious.com| Added on 11/23/08

Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be lar......

See this at: epicurious.com| Added on 02/16/09

* 6 large fresh poblano chiles * 1/2 cup olive oil * 8 garlic cloves, chopped * 2 tablespoons ground cumin * 2 2 1/4- to 2 1/3-pound turkey breast...

See this at: foodnetwork.com| Added on 10/26/08

* 1 tablespoon olive oil * 1 medium onion, chopped * 4 cloves garlic, minced * 3 tablespoons tomato paste * 1 (28-ounce) can crushed fire-roasted...