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cooking.nytimes.com
This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables Warning: You may find yourself eating this for breakfast.
www.allrecipes.com
This easy orange gelatin salad contains crunchy pecans, chopped celery, lots of carrots, and canned pineapple.
cooking.nytimes.com
The influences here are Moroccan The orange juice brings out the sweetness of the carrots The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This comforting potato soup is enriched with leeks and kale, and colored golden by carrots and paprika. It can be made on the stovetop or in an Instant Pot®.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Nice broth which will warm your paunchy with out anything else!
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Get String Beans and Tomatoes Recipe from Food Network