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cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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A simple sauté of seasonal vegetables that was served at the Obama inaugural luncheon.
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Get Prime Rib Recipe from Food Network
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Easy to make Leek, Bacon, and Cheddar Mac and Cheese!
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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These refried beans are baked with cream cheese and Cheddar cheese for a creamy and delicious side dish for tacos.
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Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.
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Crispy, molasses-tinged cookies with strawberries and crème fraîche.
Ingredients: strawberries, sugar, fat
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Dark chocolate with shards of toasty almonds.
Ingredients: almonds, chocolate, fat, sugar
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A great way to use up leftover Thanksgiving stuffing.
Ingredients: butter, stuffing, fat, sugar
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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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Fresh spinach and Greek feta wrapped in buttery phyllo dough.