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Ingredients for this soup can be found commonly in the hills of Emilia-Romagna where celery, mushrooms and truffles thrive and pork is king. There it would be...
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I'm slightly addicted to these Gluten Free Vanilla Roasted Walnuts and so is my husband. They have a hint of sweetness and a nice burst of vanilla goodness...
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A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Farro cooked with onions and garlic and tossed with sautéed swiss chard and radicchio
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Get Clams Casino Recipe from Food Network
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A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
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Get Portuguese Fish Supper Recipe from Food Network
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Get Coq Au Vin Recipe from Food Network