Search Results (20,536 found)
cooking.nytimes.com
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
Ingredients:
water, onion, garlic, green cabbage, winter squash, carrots, celery, leeks, turnips, white beans, soup, pistou
www.foodnetwork.com
Get Radicchio-Pasta Salad Recipe from Food Network
Get Radicchio-Pasta Salad Recipe from Food Network
Ingredients:
orecchiette, orange marmalade, garlic, oregano, dijon mustard, red wine vinegar, olive oil, red onion, radicchio
www.allrecipes.com
A large piece of wild salmon seasoned with herbs and brown sugar is baked in foil in this easy recipe perfect for entertaining.
A large piece of wild salmon seasoned with herbs and brown sugar is baked in foil in this easy recipe perfect for entertaining.
Ingredients:
olive oil, lemon juice, cloves, brown sugar, oregano, thyme, black pepper, salmon, parsley, lemon
www.allrecipes.com
Green peas are sauteed with mushrooms onion and garlic in this quick side dish. These will go well with steak or fish.
Green peas are sauteed with mushrooms onion and garlic in this quick side dish. These will go well with steak or fish.
www.allrecipes.com
Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
Ingredients:
water, curly parsley, mint, tarragon, white quinoa, salt, cloves, lemons, olive oil, black pepper, cayenne pepper
www.delish.com
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
Ingredients:
mushrooms, water, chicken broth, olive oil, onion, cloves, arborio rice, salt, butter, black pepper, goat cheese
www.allrecipes.com
Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
www.allrecipes.com
A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
www.simplyrecipes.com
Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
Ingredients:
lamb, cloves, rosemary, dry white wine, olive oil, onion, paprika, red bell peppers, tomato, parsley, bay leaf, red wine, chicken stock
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Ingredients:
bone, oxtail, bones, olive oil, tomato paste, apple cider vinegar, carrots, celery, onions, garlic, bay leaves, parsley, thyme, shiitake mushrooms, black peppercorns
www.chowhound.com
The classic hot dip updated with Gruyère cheese and crunchy panko breadcrumbs.
The classic hot dip updated with Gruyère cheese and crunchy panko breadcrumbs.
Ingredients:
butter, white onion, garlic, flour, parmesan cheese, heavy cream, artichoke hearts, sour cream, cheese, panko breadcrumbs