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Packed with herbs and veggies, this terrine is spring incarnate.
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Chef John's recipe for shrimp and vegetable couscous is quick, easy, and very versatile.
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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh broccoli cooked in chicken broth is combined with a canned cream of celery soup and corn starch mixture and simmered until thick. Cheddar cheese is melted into the soup immediately prior to serving.
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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Get Chickpea and Potato Soup Recipe from Food Network
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A simplified but delicious version of this Cajun favorite takes it from a once-in-a-while special treat to a weeknight favorite. You don't slave over a traditional roux, and the recipe only takes 40 minutes.
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
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Thai-inspired silky kabocha squash soup with chicken broth is seasoned with red curry paste, ginger root, and coconut milk.
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A healthy grilled vegetable pasta salad recipe.