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A deceptively rich yet creamless soup.
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This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A pressure cooker makes quick and easy work of this tender kale stewed with turkey bacon, onions, celery, and garlic for a versatile side dish.
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This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day.
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Get Chicken Meatballs with Homemade Ricotta Recipe from Food Network
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No more soggy bread salad! Chef John's recipe for simple panzanella with give you delightfully crisp results every time.
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Amazing salad with a creamy sour cream dressing.
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Get Vegan Tofu and Spinach Scramble Recipe from Food Network
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Get Smash - Spicy Pork Meatballs with Spicy Pork Sauce Recipe from Food Network
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This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices.
cooking.nytimes.com
This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.