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cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder.
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Baked red snapper with a tomato, onion, caper, and black olive sauce.
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In this quick and easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut.
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This spectacular salad features red leaf lettuce tossed with sugared almonds, mandarin orange segments and red onions, and topped with a sweet and tangy vinaigrette.
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This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
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This version of the classic recipe is made with little more than bacon and eggs.
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These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with Greek yogurt instead of mayonnaise, this light ranch dressing is a tasty addition to wraps and salads.
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Briefly-marinated salmon is skewered and grilled in this easy and tasty summertime recipe for the grill.