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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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This rice and lentil soup makes a beautiful gift as well as a delicious soup. I live in Sweden where Thursday is the official unofficial day for soup. This soup is great for Thursdays or ANY day!
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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Get Pan Seared Scallops with Crab Salad and Carrot Puree Recipe from Food Network
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Get Nacho Bread Pizzas Recipe from Food Network
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Get Chicken Salad Recipe from Food Network
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A delicious and colorful side dish, especially good served with lamb or other grilled meats.
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This is a great way to use up day-old bread.
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Get Catfish Gumbo Recipe from Food Network