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This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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Get French Onion Soup Recipe from Food Network
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For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.
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This creamy corn chowder made with fresh shrimp and garnished with crispy bacon makes a hearty first course or main dish on a weeknight.
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This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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Caramelized onions give this incredible side dish a subtle sweetness, and the addition of horseradish gives it a little attitude! They make an absolutely fabulous side dish to prime rib, and have become a tradition every year at family holiday gatherings! To save time, the caramelized onions can be made ahead of time and refrigerated, then warmed before adding to the potatoes.
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Get Caramelized Onion Sweet Potato Salad Recipe from Food Network
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Make a batch of herb rub for these pork chops and have more for later! Pan-fried chops for dinner, anyone?
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Get Mr. E's Chicken Soup Recipe from Food Network
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Cool mixed greens topped with hot grilled chicken, carrots, and shiitake mushrooms make a great light meal. You can also let the grilled vegetables and chicken cool and serve them at room temperature.