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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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Layers of potatoes with fresh herbs and melted are baked in muffin cups for a unique and delicious side dish. Plus they're easy to make ahead of time for entertaining.
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Shallots, garlic, and fresh rosemary add lots of flavor to this simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat.
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Get Rigatoni with Spicy Sausage and Crispy Mushrooms Recipe from Food Network
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Get Cauliflower Sauce With Whole-Wheat Penne Recipe from Food Network
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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Classic potato and leek soup gets an update with the addition of chipotle pepper in adobo sauce in this easy vegetarian dinner recipe.
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Get Daddy's Game Changing Turkey with Quick Pan Gravy Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Don't toss out the chicken bones and miscellaneous pieces like wing tips, backs, and necks. Make stock out of them; it's pure gold in the kitchen.
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Chunks of golden brown, crispy catfish are seasoned with spicy brown mustard and thyme.
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Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.