Search Results (26,792 found)
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 2 hours 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
www.delish.com
Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
www.foodnetwork.com
Get 20 Clove Brisket Recipe from Food Network
www.foodnetwork.com
Get Sausage-Provolone Patties With Fried Eggs Recipe from Food Network
www.allrecipes.com
This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
www.foodnetwork.com
Get Southwestern Black Beans Recipe from Food Network
www.delish.com
The black Nadia eggplant takes especially well to the grill -- skin on or off -- and eagerly absorbs a dressing of reduced balsamic vinegar.
www.foodnetwork.com
Get Fusilli With Spinach-Nut Pesto Recipe from Food Network
www.allrecipes.com
This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.
www.foodnetwork.com
Get Strawberry, Lemon and Basil Mimosa Recipe from Food Network
www.allrecipes.com
Strawberries and fresh basil are smashed together until fragrant in this bourbon-based cocktail perfect for summer.