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Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Get Mac and Cheese Soup Recipe from Food Network
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Get Purple Potato Salad Recipe from Food Network
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Like many Thanksgiving dishes, this pilaf combines sweet and savory foods Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
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Get Cajun Crawfish Fried Rice Recipe from Food Network
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Get Seafood Salad Recipe from Food Network
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Get Manhattan Clam Chowder Recipe from Food Network
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Get Corned Beef and Cabbage Soup Recipe from Food Network
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This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it's great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.
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Get Lentil Soup with Beef Recipe from Food Network
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John uses chopped celery root in his version of this classic salad--just 4 ingredients and a creamy dressing is all it takes.