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Infused with the exotic-sweet flavor of saffron and finished with fresh parsley and Parmesan cheese.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
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Chicken soup is pretty universal. This Korean version is a hearty, healthy, and delicious way to change up an old favorite.
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A savory stuffing with a touch of sweetness from currants steeped in sherry.
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Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup.
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Get Antipasti Skewers Recipe from Food Network
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Get Tequila Cured Salmon Recipe from Food Network
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Get Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce Recipe from Food Network
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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.
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This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.