The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort.
Chicken Paprikash is a famous Hungarian classic made by braising chicken in a rich paprika broth with onions, tomatoes and green peppers. Typically served
Progresso broth provides a simple addition to this creamy chicken chowder packed with Green Giant veggies. A hearty dinner served with Pillsbury crescent dinner rolls!
Leg of lamb is slowly braised with garlic, rosemary, onions, and vegetables until it is tender, moist, flavorful and falling off the bone. A white wine and broth sauce is leftover from the cooking process that tastes divine when spooned
This Green Chili Chicken and Lime Soup recipe contains rice, boneless skinless chicken breasts, shredded cheddar cheese, chicken broth, avocados and more.
Progresso broth and beans provide a tasty addition to this nacho pot pie – a wonderful Mexican-style dinner. No rotisserie chicken? Try using our Make-Ahead Shredded Chicken Breast. Just pull from your freezer and thaw.
