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Potatoes and carrots simmer in chicken stock with thyme and herbes de Provence before being pureed and garnished with cream and parsley for a tasty soup.
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Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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Get Coq Au Vin Recipe from Food Network
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Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
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This is a really easy dish that goes well with rice or some cous cous. All you need to do is prep in the morning and stash it all in the fridge, go to work, come...
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Get Heavenly Hummus Wrap with Homemade Hummus Recipe from Food Network
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.