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Meat and potatoes - along with beans, bacon, and onion - are baked into a satisfying casserole.
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This soup is made rich with egg yolk and sour cream. It is quick and easy to prepare, and beautiful to serve with a garnish of fresh parley.
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This is not your average broccoli soup Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself
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These sweet and peppery biscuits are great for ham sandwiches with a little honey mustard.
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Sliced potatoes are baked with sweet onions, butter and parsley for a surprisingly easy and tasty dish.
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shepherd's pie gets lightened up with a savory crust of mashed sweet potatoes and cauliflower covering a more traditional beef filling.
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Red potatoes, green beans, and red cabbage tossed with a fresh mustard dressing make for a tempting salad that feeds a crowd!
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Inspired by Caribbean callaloo, this tropical, coconut-milk-spiked soup can be mildly or wildly spicy, according to your taste. If you like it hot, add some or all of the jalapeño seeds or a splash of Tabasco sauce.
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A favorite at barbecues, picnics, and buffets, this classic salad features a savory, sweet, and sour dressing tossed with tender potatoes to make a flavorful side that's sure to impress your guests!
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Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.
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Reminiscent of pumpkin, sweet potatoes have a more delicate taste. This spicy, sweet loaf is well packed with raisins and pecans.