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Perfect as a hearty and comforting soup for any chilly night, these pumpkin bowls add a touch of holiday fun to any meal.
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The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
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Catfish fillets are coated with a tasty blend of herbs, and a simple lemon butter sauce is drizzled atop.
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Quinoa is tossed with onion, garlic, and herbs. This may be served hot or at room temperature. It can also be cooked in chicken broth for added richness.
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A mayonnaise coating ensures a juicy chicken in this well-seasoned, breaded chicken dish.
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Bacon and smoked turkey legs take a classic leek and potato soup into the hearty zone for a warming meal that's perfect on a fall or winter night.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with herb-seasoned chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and savory gravy.
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Broccoli is caramelized in a rich brown sugar and olive oil mixture seasoned with a bit of cayenne pepper and lemon juice.
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.