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Baby carrots are gently boiled and then simmered with brown sugar and margarine.
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Minestrone doesn't have to be a long-simmering project Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables
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Get Barbecued Ribs Recipe from Food Network
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An elegant tomato bisque combines the flavors of fresh basil with anise liqueur and fennel seed. It's delicious as a soup or even ladled over hot cooked pasta.
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Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal.
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A recipe for a hearty, warming stew filled with flavorful sausage and fresh veggies.
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Get Tortellini Soup Recipe from Food Network
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Peppery arugula adds a zingy bite to this fresh tomato and mozzarella salad.
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This classic side dish is so easy, there’s no reason to buy the frozen version.