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When the weather is chilly and I want a hot bowl of soup but don't want to do anything complicated, this is the trick!
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Get Pan Roasted Beef Delmonico with Sweet Green Peppercorn Sauce and Browned Vegetables Recipe from Food Network
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Spicy New Mexican pulled pork coated with a red chile–spice purée.
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A delicious leek and potato soup enriched with a little fresh cream. Serve warm or cold.
cooking.nytimes.com
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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.
cooking.nytimes.com
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
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Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.
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This fresh summer chutney can be served with grilled sausages, pork chops, charcuterie, or cheese.
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Get Cherry Juniper Jam Recipe from Food Network
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Get Rosemary-Scented White Beans Recipe from Food Network