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This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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A real easy and tasty Manhattan Clam Chowder.
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All the flavors of Mexican posole, including pulled pork and hominy, are topped with Cheddar cheese in this recipe for on-the-go burritos.
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These honey granola breakfast bars, made with oats, wheat germ, dried fruit, and walnuts, are a hearty on-the-go breakfast or snack.
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Birria is a Mexican stew made with blended chile peppers simmered with beef stew meat. Garnish with cilantro, lime, and onion.
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This is a mouthwatering tender roast with vegetables and a great gravy. It slow-cooks for hours, so you can be straightening up the house while it simmers.
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Shiitake mushrooms and pancetta give this light soup richness and depth.
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Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
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This rice and lentil soup makes a beautiful gift as well as a delicious soup. I live in Sweden where Thursday is the official unofficial day for soup. This soup is great for Thursdays or ANY day!
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.