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cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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Lots of chopping, but the payoff is worth it.
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This alfredo sauce, made with half and half, can be ready quickly for tonight's dinner, or made in advance and refrigerated for later.
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A great summertime recipe for grilled salmon filets. These are marinated in lemon and herbs. Very light and flavorful. Grilled onions would be an excellent addition!
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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
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Get Pagnotelle Farcite (Savory Stuffed Buns) Recipe from Food Network
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Being born and raised in Nawlins I've tried so many versions of Ettoufee'. Its' like Gumbo in the fact that just about every restaurant and family has a different...
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Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare.
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Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.