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This is a quick and easy soup you can make with ham, lentils, onion, garlic, and celery. A little red wine vinegar gives a nice unexpected flavor boost.
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Put together a bite of nostalgia with this recipe for carrot salad, just like grandma used to make.
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Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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Recipe for Tomato Soup with Toasted Cheese Croutons, as seen in the February 2001 issue of O, The Oprah Magazine.
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This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.
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Get Sushi Rolls Recipe from Food Network
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A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired.
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This recipe is by Mark Bittman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, carrots, olive oil, flour
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"One day in Maui, I tried to make my own version of a drink I had at the juice bar Liquiteria in New York City. I added pineapple because it was on the table and mint because it was in the garden, and after my first sip, I said, "O' Mai Mai!"
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This is a great dairy-free smoothie for the true mango lover!
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Get Mean Green Cucumber Juice Recipe from Food Network
Ingredients: english cucumbers, sugar, water
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Get Rise and Shine Juice Recipe from Food Network