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cooking.nytimes.com
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing
cooking.nytimes.com
You either like Manhattan clam chowder or you don’t James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Shrimp Broth Recipe from Food Network
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Chunks of beef, lentils, and a mix of vegetables comprise this hearty, vegetable soup. I make a batch of this and warm it up all week.
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Get Provencal French Beans Recipe from Food Network
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A hearty soup filled with vegetables and wild rice.
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This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
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This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion.
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Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.
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Get Peruvian Ceviche Recipe from Food Network
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This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. A garnish of potato slices guarantees an authentic Peruvian dish!