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A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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It's all in the title - broccoli, processed cheese and half-and-half go into this creamy soup.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Fresh tomatoes are simmered with tomato paste, white wine and dried basil in this quick soup.
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Get Black Beans Recipe from Food Network
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Get Peppercorn Chicken with Lemon Spinach Recipe from Food Network
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
cooking.nytimes.com
This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee She traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at her Thanksgiving dinner, next to the roasted bird and mashed potatoes The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature
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Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.