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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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This easy Southern-style oyster and sausage dressing has a hint of spiciness from hot pork sausage. Plain croutons let the flavors of the sausage and oysters shine through.
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This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.
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Transform leftover turkey into turkey croquettes using bread crumbs, milk, butter, and seasonings the day after Thanksgiving dinner.
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Your typical takeout order has nothing on this homemade version.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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Get Creamy Campfire Clam Pasta with Tomatoes Recipe from Food Network
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A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.
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Get Cobia with New Smyrna Clam Chowder Recipe from Food Network
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A traditional New England clam bake that will feed a small army! You will have to plan ahead for this one. Lobsters, clams, mussels, potatoes, fish, corn, hot dogs, sausage, and onions all baked/steamed together in layers, in a hole you dig on the beach. Serve with lots of melted butter and bread for sopping up all the delicious juices.
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Get Udon Noodles with Japanese Clam Sauce Recipe from Food Network