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cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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Get Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa Recipe from Food Network
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A heartwarming soup during the chilly days of fall and winter.
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Get Prime Rib Recipe from Food Network
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
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These refried beans are baked with cream cheese and Cheddar cheese for a creamy and delicious side dish for tacos.
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A healthy spaghetti with roasted vegetables, pine nuts, and olives recipe.
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This seared duck breast recipe has an easy sweet and savory pan sauce made with honey, raspberries, and a little bit of the duck drippings.
Ingredients: skin, raspberries, honey
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A simple sauté of seasonal vegetables that was served at the Obama inaugural luncheon.
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Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.
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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.