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Catfish in stewed tomatoes and oregano over rice.
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
cooking.nytimes.com
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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This easy chicken noodle soup recipe uses rich homemade chicken stock made from leftover roasted chicken, egg noodles, and fresh vegetables.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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This crepe-inspired dish, made with Morningstar Farms® Maple Flavored Veggie Sausage Patties, is easy to make and enjoy.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple but tasty soup to make using a leftover ham bone, kidney beans, and potatoes. Put it all into the slow cooker in the morning, and come home to a savory hot meal.
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.