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cooking.nytimes.com
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
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This vegan carrot soup is perfect for Easter or any other time of the year! Sweet potato gives it a rich and creamy texture without a lot of calories.
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This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
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Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
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The bright flavors of butternut squash, carrots, and tomatoes mingle together in this comforting fall soup that's perfect for vegetarians.
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Get Queen's Bread Pudding with Cold Fruit "Soup" Recipe from Food Network
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A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.
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Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.
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I first tried this soup at a local restaurant and fell in love with it. I decided to make it at home and this is the recipe I use. It is easy and you will not...
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Get Cabbage Soup with Paprika, Kielbasa and Raisins Recipe from Food Network
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This rich and creamy potato soup with Cheddar cheese, hash brown potatoes, and bacon is comfort food at its finest.