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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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Bratwurst simmers in a slow cooker with beer, onions, spices, and sauerkraut. Prepare them in the morning and they will be ready for game time.
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This soup is a very easy, appetizing way to have dinner or lunch! Onions, carrots, green bell pepper, and polish sausages pack a flavorful punch!
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Avocado halves are filled with a tangy tuna salad in this Spanish tapa. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread.
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Sugar cookies with a definite citrus flavor. For lime cookies substitute lime juice, lime zest, and green food coloring. For orange cookies, substitute orange juice, orange zest and orange food coloring.