Search Results (19,591 found)
www.allrecipes.com
Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
www.allrecipes.com
This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
Ingredients:
butter, olive oil, onion, arborio rice, dry white wine, vegetable broth, palm, parmesan cheese, parsley
www.allrecipes.com
Plenty of shredded Swiss cheese provides a savory twist to regular meatloaf.
Plenty of shredded Swiss cheese provides a savory twist to regular meatloaf.
Ingredients:
eggs, buttery crackers, onion, garlic, salt, black pepper, rubbed sage, swiss cheese, beef
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
Ingredients:
chowder, olive oil, onion, celery, cloves, thyme, chicken broth, clam broth, yukon gold, corn kernels, zucchini, limes, sour cream, parsley, marjoram
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
Ingredients:
bone, vegetable oil, yellow onion, celery, carrots, thyme, butter, flour, leeks, baking powder, salt, pepper, buttermilk, egg, parsley, chives
www.delish.com
Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
Ingredients:
olive oil, cured chorizo, onion, dry white wine, cloves, clam juice, tomatoes, thyme, salt, baguette, mayonnaise, cayenne, shrimp, scallops, black pepper
www.allrecipes.com
This deliciously tangy German potato salad is served warm and makes a great side dish for bratwurst.
This deliciously tangy German potato salad is served warm and makes a great side dish for bratwurst.
www.foodnetwork.com
Get Thanksgiving Leftovers Hand Pies Recipe from Food Network
Get Thanksgiving Leftovers Hand Pies Recipe from Food Network
www.foodnetwork.com
Get Sweet Potato and Bacon Tots with Creamy Mustard Dipping Sauce Recipe from Food Network
Get Sweet Potato and Bacon Tots with Creamy Mustard Dipping Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
cooking.nytimes.com
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.