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The flavors of this soup will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good with frozen corn as it does with fresh.
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A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
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This hearty butternut squash and apple soup with hints of thyme and sage is loaded with flavor and topped with crumbled bacon.
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Mashed cauliflower makes a delicious—and, yes, healthier—stand-in for potatoes.
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Recipe for White Wine Sangria with Summer Peaches, Strawberries, Oranges, and Lemons, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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An avocado-ranch dressing over chicken, more avocado, Cheddar cheese, bacon, and tomatoes is the perfect Southwestern version of Cobb salad.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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This cheesy hashbrown casserole made with cream of chicken soup is topped with a buttery cracker topping for a warm and comforting side dish.
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The mushrooms are roasted until brown and then simmered in Marsala until they absorb the wine. A touch of tomato paste and chicken broth form a tasty sauce.