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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.)
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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This soup is a very easy, appetizing way to have dinner or lunch! Onions, carrots, green bell pepper, and polish sausages pack a flavorful punch!
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This classic creamy coleslaw is loaded with cabbage, kohlrabi, celery, carrots, and onion!
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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Use a prepared double-crust pie pastry to help achieve this easy, beginner-friendly pot pie your family will love.
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Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.