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A classic pasta, with tomatoes, pancetta, and chile flakes.
cooking.nytimes.com
When people speak of Mediterranean food they are most often referring to that of Spain, southern France, Italy and Greece The conversation occasionally includes the Middle East, but rarely North Africa The primary reason for this is a lack of exposure, because often when people taste good North African food (no, it isn't all couscous), they become instant converts
www.delish.com
The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
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Ethiopian-style bread salad using injera, a flat bread
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Get Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Haddock baked in a cream sauce seasoned with mustard and Cheddar and Monterey Jack cheeses.
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Get Tomato Soup Recipe from Food Network
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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.
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This is a very easy and delicious chicken recipe uses cream of mushroom soup and half-and-half cream to make a sauce.
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Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner.
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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.