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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Layers of chicken, mushroom sauce, Cheddar, ricotta, Parmesan, and noodles form a cheesy, creamy lasagna with no need for the customary tomato.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
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This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
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Get Braised Paprika Chicken Recipe from Food Network
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Get Winter Squash Soup Recipe from Food Network
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Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
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Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.