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cooking.nytimes.com
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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Try this super easy blue cheese broccoli slaw with cherries, a cheery salad that's the perfect combo of sweet, crunchy, salty, and creamy.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory salad is a complete, filling meal that you can prep the night before and pull together quickly.
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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The Romano and Parmesan cheeses in this sauce give it a rich, hearty flavor. The cheese are simmered with sauteed garlic, tomatoes and herbs.
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Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.
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Chenin Blancs perfect match. Recipe By: Marcia Kiesel
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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This tangy, zesty sauce instantly became a family favorite. I created it when my family came in from out of town; everyone raved about it and my husband begs me to make it all the time.
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This vegetarian pasta recipe for one with whole wheat pasta, broccoli, and Gorgonzola is cooked in less than 30 minutes for midweek meal.