Search Results (4,361 found)
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Tomatoes, basil, chicken broth and olive oil are chilled together in this cold soup.
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Chipotle uses juniper berries, which can be hard to find in stores, but we came up with a simple substitution that provides the same great flavor.
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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This delicious, soulful beans and greens recipe combine Cannellini beans in a flavorful broth with wilted escarole.
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
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Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.
Ingredients: turkey gravy, flour, water, turkey
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.