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This quick Mediterranean-inspired seafood soup has an herbed tomato base and is full of seafood! I love serving crusty French bread alongside to soak up the broth.
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Cornish hens are pan seared, stuffed with homemade stuffing full of herbs, and slow cooked with more herbs to succulent chicken perfection.
cooking.nytimes.com
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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I love cornish hens and think that they are forgotten about at times. So, I tried to create a dish with a lot of my favorite fall flavors. Roast poultry, squash...
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley Turkey sausage, kale and sliced chiles are also tossed into the mix As Ms
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Get Steakhouse Sliders and Mini Steak Fries Recipe from Food Network
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This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.