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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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A white peach sangría recipe with peach liqueur, peach nectar, and Moscato d'Asti.
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This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen...
cooking.nytimes.com
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar The sour and spicy yogurt and chile garnish make a great flavor contrast
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This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken
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These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
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Creamy potato leek soup made with processed cheese is a quick and easy dinner on busy winter weeknights.
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This lightly sweetened yeast bread features the luxurious taste of creamy white chocolate chips enlivened with cinnamon. Your bread machine easily produces this treat.
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Central Europeans love legumes and created many flavorful dishes using them, partly because legumes were inexpensive and more readily available during the hungry...
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Get Leek Potato Soup Recipe from Food Network
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Alice Waters often recommends that cooks master a good minestrone It’s communal and seasonal, two pillars on which she has built her cooking career This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season’s green beans, tomatoes and squash
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.