Search Results (4,575 found)
www.allrecipes.com
Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.
www.foodnetwork.com
Get Zuppa Osso Buco Recipe from Food Network
www.chowhound.com
This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
www.chowhound.com
These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
cooking.nytimes.com
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking) around the stuff This soup, wintry but light, is a satisfying example
www.allrecipes.com
A flavorful oyster stuffing is made with dry bread crumbs, with mushrooms and plenty of onion and celery for flavor and texture.
www.chowhound.com
A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...
www.allrecipes.com
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
www.foodnetwork.com
Get Spicy Roasted Tomato Marinara with Spaghetti Squash Recipe from Food Network
www.delish.com
This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
www.allrecipes.com
Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
www.allrecipes.com
Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.