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White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe.
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Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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A classic slow cooker Cuban sandwich recipe.
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Preserve the bounty of the season by canning your tomato harvest. This canned marinara sauce will stock your pantry for the winter and provide a tasty sauce for pasta, vegetables, and meat dishes.
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A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.
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Get Vaca Frita Recipe from Food Network
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At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitute shredded dried coconut (not sweetened) for the fresh kind; it's easier to find in stores.
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A delicious leek and potato soup enriched with a little fresh cream. Serve warm or cold.
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This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce.
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Preserved lemon and a red chile pepper give these homemade kidney beans a tangy and savory flavor with a little heat at the end.
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Get Shrimp al Ajillo Recipe from Food Network