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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.
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This Irish-inspired seafood chowder is great for cold and rainy nights; salmon and shrimp mingle with potatoes, dill, and a hint of spice.
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Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Raspberry Walnut Irish Soda Bread Recipe from Food Network
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This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cabbage Soup Recipe from Food Network
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This recipe is by R. W. Apple Jr. and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
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Get Slow Cooker Beef Paprikash Recipe from Food Network
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Get Roasted Lamb Chops with Harissa Recipe from Food Network