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This recipe is by Oliver Schwaner-Albright and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils They also cook quickly, and you want them on the al dente side for this salad That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth
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This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.
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Get Smoky Pork Posole Recipe from Food Network
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At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
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Tender red beans, sliced hickory-smoked pork sausage, onion, celery, and bell pepper are spiced with Cajun seasoning in this comforting meal. Best served over hot cooked rice.
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This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.
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Spanish soup with beans and greens.
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This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!
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This simple dish slow-cooked meat and potatoes in a fragrant broth makes a comforting meal once cold weather sets in.
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Get Sausage, Pumpkin and Arborio Soup Recipe from Food Network
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In South America, piquant chimichurri sauce is a favorite accompaniment to grilled meats. Serve bread alongside to soak up the sauce; you won't want to miss a drop.