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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
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Brighten your day with this delicious and comforting egg custard.
Ingredients: milk, eggs, sugar, salt, vanilla, nutmeg
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This tangy topping is a perfect accompaniment for all kinds of soups.
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This hearty version of miso soup has potatoes, mushrooms, tofu, and seaweed--try it on a cold night for a satisfying meal.
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"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."
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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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Get Irish Meatloaf with Cabbage Cream Sauce Recipe from Food Network
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Get Asian Red Cabbage Slaw with Peanuts Recipe from Food Network
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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Get Chili Chicken with Hominy Hash Recipe from Food Network
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"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."