Search Results (15,820 found)
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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Rice is stir-fried with carrots, celery, garlic, tofu, eggs, and spinach, then finished with sriracha in this simple vegetarian fried rice.
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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This Spot Prawn Ceviche and Yuzu Vinaigrette is served by Chef Josh Wolfe at COAST Restaurant in Vancouver, British Columbia, Canada.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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Macaroni pasta is baked in a comforting creamy sauce with ham, peas, and Cheddar cheese. French-fried onions make a tasty, crunchy topping.
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This delicious Galician dish of steamed clams in a saffron-infused white wine sauce is very common here in Spain. I give you my mom's variation, you will love it!
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A tangy, spicy way to serve potatoes.
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.