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cooking.nytimes.com
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
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Simple pork roast gets an authentic German makeover with sweet paprika, caraway seeds, and grainy mustard.
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Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika seasoned shrimp.
cooking.nytimes.com
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news: It doubles (or triples) beautifully.
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Get Ragout of Beef with Red Wine Recipe from Food Network
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I used to mess around with making scratch caesar dressing all the time but then I found a super quick version that really tastes good. If anyone is interested...
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Get Pork Three Ways: Brined Pork Chops, Fennel-Fontina Sausage, and Swiss Chard with Bacon and Fennel over Polenta Cakes Recipe from Food Network
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This is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing.