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A recipe for the perfect matzo ball soup, with rich, long-simmered chicken broth and light, fluffy matzo balls.
cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Get Red Wine Spaghetti with Meatballs Recipe from Food Network
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Get Pasta and Beans: Pasta e Fagioli Recipe from Food Network
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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Get Spicy Lobster with Fettuccine and Anchovy Breadcrumbs Recipe from Food Network
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I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil For the best results give the cauliflower lots of time to marinate.
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Get Crispy Truffled Turkey Recipe from Food Network
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite