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Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Low-fat plain yogurt can also be used.
Ingredients: yogurt, lemon juice, lamb, salt, pepper
www.allrecipes.com
Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.
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Get Sandy's Potato Salad Recipe from Food Network
www.chowhound.com
Serve this classic beef rib roast (prime rib) recipe made with horseradish, herbs, and red wine sauce for a special Christmas meal.
www.delish.com
A lean stock that's rich and flavorful.