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cooking.nytimes.com
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself You can simmer the gravy up to five days ahead and store it in the fridge
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A classic recipe from Julia Child that's surprisingly simple to make.
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Give your pot full of potoato-leek soup a Cajun stomp with Boudreaux's recipe for a flavorful bowl of the cold-weather favorite.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
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Get Southern Pan Fried Chicken Recipe from Food Network
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Get Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula Recipe from Food Network
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This easy slow cooker turkey breast is is packed full of Mediterranean flavors, and makes your house smell wonderful.
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This rich and creamy corn chowder recipe is filled with sweet corn and tender chunks of potatoes, and is topped with chives and crispy bacon.
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Mango and avocado may seem unlikely partners, but they have one thing in common: an affinity for cilantro. Here the herb ties them together in an unusual and unusually delicious dish. The salad makes a fine light meal all by itself.
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Perfect for a football season appetizer, these low-carb and keto-friendly baked chicken wings are tossed in a spicy butter sauce and served with blue cheese dressing!
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The next best thing, this mashup of the BLT sandwich and caprese salad tops ciabatta with basil aioli, tomato, mozzarella, and woven bacon.
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A Mediterranean-inspired spread made with grilled red peppers, eggplant, and olive oil is quick and easy to prepare. It can be used as a dip, a topping for fish, or a sauce for pasta.