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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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Starting with stew meat, onion, celery, and carrot, this recipe yields a beef, mushroom, and barley soup sure to become a family favorite.
www.delish.com
You'll definitely want seconds of this south-of-the-border lasagna.
cooking.nytimes.com
A wheatberry is the whole wheat kernel You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette
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This recipe has the perfect ingredients and the perfect measurements for whipping up the perfect vinaigrette made with white balsamic vinegar. Mix in some chopped fresh herbs if you wish.
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Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.
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Sneak healthy groats into your morning eggs.