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cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Get Skillet Hamburger Stroganoff Recipe from Food Network
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Get Lentil Vegetable Soup Recipe from Food Network
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Harissa paste spices up this quick preparation.
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.
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A whole chicken is stewed with smoked sausage, then combined with bell pepper, rice and tomatoes and flavored with chili powder, pepper sauce, cayenne and Worcestershire in this thick Cajun soup.
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This is as meaty and satisfying as any bolognese, but it's completely vegetarian (vegan, if you choose) and very healthy. I made it because I wanted a meat-free...
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Get Steamed Mussels Recipe from Food Network
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This recipe makes a cookie for almond lovers only! If you only 'like' almonds, this will turn you into an almond lover!