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The spicy sausage in this soup will heat up a cold Wednesday night.
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The healthiest fried rice there ever was.
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
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Highly flavorful beef bouillon soup made from beef oxtails.
cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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When you want to find a vegetarian replacement for beef broth, try this homemade mushroom broth for rich, earthy flavor without the meat.
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Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!
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Get Glazed Carrots with Marjoram Recipe from Food Network
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Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.
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Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish or poultry.
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Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Ingredients: baby carrots, honey, olive oil, cumin
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Cooked baby carrots are tossed with a buttery dill mixture -- this is a great summer side dish.