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A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Get Falafel Recipe from Food Network
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.
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Chef Deborah Schneider’s quick and versatile salsa.
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Heavy cream is whipped with confectioners' sugar and gelatin for a pipeable pastry cream.
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Get Clam Chowder Recipe from Food Network
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Pressure cooker beans, seasoned with cumin and mustard seeds, are simple to prepare and are a very versatile side dish or a addition to soup or burritos.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
cooking.nytimes.com
This soup is very easy to make and very delicious It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners
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This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
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Sneak healthy groats into your morning eggs.