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cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Get Cheesy Baked Farro Recipe from Food Network
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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This spiced chicken breast is a great way to use the classic Ethiopian spice blend, berbere, and it's ready to serve in less than 30 minutes.
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This creamy, dreamy, bacon-y mac kicks Kraft to the curb.
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Having some friends over for a casual dinner and they don’t want to keep it light and simple, then Fettuccines with Mustard Greens and Mushrooms will suit their...
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Add more veggies to your chicken soup by using spiral-cut zucchini "noodles."
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A healthy, comforting soup of butternut squash, kale, and farro.
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Get Sopa Seca Recipe from Food Network
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Chef John's soup is so hearty and comforting, you'll almost forget how good it is for you.