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cooking.nytimes.com
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
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An exotic herb mixture from Georgia.
www.allrecipes.com
If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
www.simplyrecipes.com
Make delicious soup with stock from chicken feet! The rich gelatin of the feet create a rich and nutritious stock.
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
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Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
www.delish.com
This lush, stewlike dish is made with firm, creamy cannellini beans.
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The tropical flavors of coconut rum, orange juice, and pineapple evoke vacation in paradise.
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Homemade bone broth is easy to make using beef bones and vegetables simmered together.
cooking.nytimes.com
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own shellfish stock with the shells from crabs, shrimp, and lobster. Homemade shellfish stock recipe with photos and step-by-step instructions.
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Get Chicken Soup with Wild Rice and Hominy Recipe from Food Network