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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
cooking.nytimes.com
I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge You can serve it hot or cold.
cooking.nytimes.com
Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go The small amount of cinnamon brings out the essential essence of the berries
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Get Sauerbraten Recipe from Food Network
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An intensely rich and brothy beef soup with turnips and carrots.
www.delish.com
Spoon Romesco sauce into soups, or onto croûtes to add to soups.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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Is a family recipe :)
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.