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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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Get Ham, Bean and Bacon Soup with Sauerkraut Recipe from Food Network
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Get Kale Pesto and White Bean Dip Recipe from Food Network
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A hearty and satisfying Polish stew with cannellini beans, kielbasa, bacon, and tomatoes that sticks to the bones on a cold winter's night.
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Ground chicken and turkey, along with salsa and fire-roasted green chiles, give this light main dish loaf its color and Mexican-inspired flavor. Just mix it and bake it.
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Get Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego Recipe from Food Network
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These vegetarian enchiladas are filled with a hearty mixture of roasted butternut squash, black beans, and goat cheese.
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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Get Fancy Chili Recipe from Food Network
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Get Nachos with Shrimp Salsa Recipe from Food Network