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cooking.nytimes.com
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
cooking.nytimes.com
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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An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.
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Get Halibut with Roasted Leeks and Tomatoes Recipe from Food Network
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Get Spiced Ground Beef and Grilled Japanese Eggplants with Maple Syrup Sauce Recipe from Food Network
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Get Fried Brussels Sprouts with Walnuts and Capers Recipe from Food Network
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Get Chicken Sausage, Pepper and Onion Pasta Fake-Bake Recipe from Food Network
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Get Great Grilled Vegetables Platter Recipe from Food Network