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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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Get Tomato Steak with Baked Goat Cheese and Herb Salad Recipe from Food Network
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Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.
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Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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Get Shaved Vegetable Tart Recipe from Food Network
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Whether you use leftover chicken from an earlier meal, or you make the chicken specifically for this dish, you'll be pleased with the combination of celery, dried cranberries, cashews, spices, and mayonnaise for a quick and delicious sandwich option.
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Start your morning off with a kick by blending avocado, kale, lemon, ginger, and colorful vegetables together into a refreshing smoothie.
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Watermelon, vodka, sugar, and fresh mint are all you need to make this fun summertime recipe.
Ingredients: watermelon, vodka, sugar, mint leaves
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Tea time gets an upgrade with this gin-based cocktail featuring Earl Grey tea and sage.
Ingredients: gin, lemon juice, honey, sage