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In a recent interview, Cyril Neville of the famous Neville Brothers spoke of his relocation to Texas from his beloved New Orleans. He called his new music "chumbo...
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Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
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This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
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Chicken stock and ground pork are the base for this savory Asian-inspired cabbage soup packed with veggies such as bean spouts, corn, and mushrooms, and seasoned with ginger, garlic, Szechuan and soy sauces, garlic, ginger, and a hit of heat from cayenne pepper.
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Get Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce Recipe from Food Network
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This hearty soup with onion, carrot, potato, and cabbage is quick and simple to prepare.
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This hearty Irish stew is packed with lamb, potatoes, and carrots and is the perfect way to celebrate St. Patrick's Day!
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Sauvignon Blanc is a perfect match for this licorice-scented soup.
cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup