Search Results (12,170 found)
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
Ingredients:
white beans, water, onion, garlic, olive oil, leeks, tomatoes, green cabbage, carrots, celery, zucchini, turnips, green beans, soup, basil leaves, parmesan
www.chowhound.com
A sear-the-tongue serrano sauce.
A sear-the-tongue serrano sauce.
www.chowhound.com
I'm not sure whether this is correctly called Sago pudding since I have my mom's recipe with the title in Chinese (which I can't read unfortunately). If you have...
I'm not sure whether this is correctly called Sago pudding since I have my mom's recipe with the title in Chinese (which I can't read unfortunately). If you have...
www.foodnetwork.com
Get Creamy Caramel Sauce Recipe from Food Network
Get Creamy Caramel Sauce Recipe from Food Network
www.delish.com
These easy bread squares are best served right out of the oven.
These easy bread squares are best served right out of the oven.
www.foodnetwork.com
Get Wintertime Tomato Soup Recipe from Food Network
Get Wintertime Tomato Soup Recipe from Food Network
cooking.nytimes.com
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing Two things to remember: 1) A wok should not be limited to Asian stir-fries 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing Two things to remember: 1) A wok should not be limited to Asian stir-fries 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment
Ingredients:
cauliflower, dijon mustard, lemon juice, water, olive oil, brussels sprouts, beans, dill
www.allrecipes.com
These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
Ingredients:
white vinegar, water, gingerroot, salt, mustard seed, black peppercorns, bay leaf, eggs
www.allrecipes.com
This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.
This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.
Ingredients:
bacon, potatoes, onion, assorted mushrooms, garlic powder, onion powder, water, milk, thyme, flour
www.allrecipes.com
Chef John's recipe for rustic Italian bread calls for the addition of cornmeal to give it slightly heartier texture.
Chef John's recipe for rustic Italian bread calls for the addition of cornmeal to give it slightly heartier texture.
www.allrecipes.com
This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs.
This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs.