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cooking.nytimes.com
You either like Manhattan clam chowder or you don’t James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Shrimp Broth Recipe from Food Network
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Chunks of beef, lentils, and a mix of vegetables comprise this hearty, vegetable soup. I make a batch of this and warm it up all week.
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Get Provencal French Beans Recipe from Food Network
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A hearty soup filled with vegetables and wild rice.
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This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
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Get Peruvian Ceviche Recipe from Food Network
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This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. A garnish of potato slices guarantees an authentic Peruvian dish!
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Beets, carrots, potatoes, and cabbage combine in a quickly made beef broth using soup bones for a hearty soup influenced by borscht.
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This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
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Get Braised Beef Brisket with Onions, Mushrooms, and Balsamic Recipe from Food Network