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For a more interesting stock, use the bones from several different types of fish.
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Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Ingredients: miso, water
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Betcha can't eat just one!
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Get Simple Sauteed Mustard Greens Recipe from Food Network
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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This is an easy recipe for butternut squash and apple soup, especially if you use an immersion blender to puree it!
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This tried-and-true Irish pub-inspired soup is creamy and thick with chunks of potatoes and leeks throughout.
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Thinly sliced brussels sprouts sauteed with bacon and onions, then tossed with roasted chestnuts, thyme and a little lemon juice.
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Get Slow-Cooker Cabbage, Potatoes and Bacon Recipe from Food Network