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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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You can make deliciously savory risotto minus the fuss, with roasted pumpkin and sage; the result is a warm, deeply flavorful fall side dish.
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Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine.
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Granny Smith apples and fresh chopped sage flavor this Thanksgiving favorite.
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This chicken taco salad recipe full of chicken breast meat, black beans, cheese, and avocado gets tossed in a tangy Tex-Mex dressing.
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Get Baked Ham with Brown Sugar-Honey Glaze Recipe from Food Network
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Get Cider-Brined Turkey with Maple-Cider Glaze Recipe from Food Network
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Dont be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.
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Canned diced tomatoes give a different flavor to this broccoli soup.
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This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
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Seasoned rice and chicken cook together with vegetables for a satisfying single-skillet meal.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.