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Carrots are pureed in a veggie broth and then added to a bubbly hot mixture of half and half, flour, parsley and ground red pepper. Once mingled, this velvety soup is served up in bowls and enjoyed.
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This festive and flavorful side dish with roasted Brussels sprouts, bacon, and sauteed corn will be the star of your next barbeque party.
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Great for brunch, breakfast, or dinner, these crustless cottage cheese and broccoli mini quiches are a quick and easy option that's full of flavor.
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You won't miss the meat in this version of a classic Italian restaurant dish.
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Get Roasted Garlic and Four-Cheese Pull-Apart Bread Recipe from Food Network
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Topping salmon with tomatoes, onion, basil, olives, and feta cheese gives it a delicious Greek flair.
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Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, boeuf Bourguignon.
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I love the drama of this whole roasted cauliflower—the presentation, the slicing—which always brings down the house.
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Lotti Morris from Bennington, Vt., wrote: “I’m still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape We were married 13 years when I first found it and tried it It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage
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Get Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.