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Get Kielbasa and Sauerkraut Sheet Pan Dinner Recipe from Food Network
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Get Mama Kaye's Salmon Breakfast Croquettes Recipe from Food Network
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This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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This is a great easy appetizer which is savory and great! Blue cheese (but if you don't like blue ... use cheddar. I like gorgonzola honestly, crispy bacon...
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This vegan version of the classic soup may be dairy-free, but it sure isn't flavor-free. Soy milk gives the comforting meal a bit of richness, while the potatoes and carrots make it hearty and filling.
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Use these crispy potato croutons to garnish Steven Satterfield's Chunky Tomato Soup.
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A rich potato soup with NO milk or cream. Garnish with fresh parsley.
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This authentic German potato salad is tangy and light with vinegar and a touch of mustard. Serve it warm or cold.
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These quick and easy potato cakes will have all the family members coming back for more. Just gather six simple ingredients for a tasty treat!