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cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
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This beef stew, richly flavored with dark beer, slowly cooks down until tender with carrots and onions. It's served on buttery cabbage mashed potatoes.
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Get Baked Pita Chips with Charred Three Onion Dip Recipe from Food Network
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Lemon-marinated salmon is served with creme fraiche sauce and a bright watercress salad in this tasty and gourmet dinner that serves 3.
cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
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An eggy quiche with slices of mild veal sausage.
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Get Pearl Couscous with Chicken and Peas Recipe from Food Network
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This Prosciutto-Wrapped Macaroni and Cheese Cup recipe is baked inside individual crispy prosciutto cups for the perfect party snack.
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Packed with vegetables and a zippy tomato broth, this chicken and rice dish is a potent change of pace.
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Marinated shrimp, grilled on skewers, have the fiery flavors of chipotle chilies, garlic, and red pepper flakes. This is for those who like their grilled shrimp spicy enough to break a sweat.