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In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
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This lasagna, featuring Morningstar Farms® Mushroom Lover's Burgers, is so delicious, you won't even miss Mom's recipe.
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Get Veal Dumplings with Escarole in Broth Recipe from Food Network
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rabokki/Tteokbokki (Spicy Ramen and Rice Cake) Recipe from Food Network
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This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
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Get Round 2 Recipe: French Stew Recipe from Food Network
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Get Chinese Chicken Salad Recipe from Food Network
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Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.
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Put in a little bit of prep in the morning, come home to an insanely delish dinner.
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Get Chicken Ramen Stir-Fry Recipe from Food Network
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A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy!