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Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
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An unusual cool dish.
Ingredients: sorrel, water, paprika, beaten eggs
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Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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Dazzle guests with this creamy, cold cauliflower soup.
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Creamy and delicious celery root and fennel soup! With butter, garlic, potato, chicken stock, and a touch of cream.
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Thick and creamy, with no cream, this tastes so much richer than it is I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don’t want to include any dairy.
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This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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Wonderful, warming comfort food, this thick split-pea soap is great with fresh crusty bread.
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.