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Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
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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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Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
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This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey.
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
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This creamy potato soup made with carrots, celery, and almond milk is a smooth and comforting dinner option that happens to be vegan.
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Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown.
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Creamy buttermilk coleslaw that is easy and quick.
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Get Waldorf Chicken Salad Sandwiches Recipe from Food Network
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Seasoned beef brisket is slow-cooked, shredded, and coated in barbeque sauce in this easy recipe that will make tantalizing sandwiches.
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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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Homemade lime pickles, made with pickling lime or slaked lime, are worth the wait using this DIY recipe. Serve them with ham!