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cooking.nytimes.com
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
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Get Ham Crouquettes Recipe from Food Network
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Get Sesame Toasts Recipe from Food Network
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If you like Spanish tapas, shrimp, and garlic, then Chef John's gambas al ajillo recipe has you covered, delivering smoky shrimp cloaked in a garlic-infused olive oil sauce in minutes.
cooking.nytimes.com
This salad is inspired by one I ate in Greece I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries Purslane is nutrient-dense, with lots of omega-3s
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Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible.
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Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is -- simply delicious.
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Get V-Tol Veal Ham and Egg Pie Recipe from Food Network
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Get Chicken a la Polly Kohen Recipe from Food Network
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Fondue made with milk chocolate, cream, cherry brandy, coffee and cinnamon.
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These are very good, light and airy. The colors are great for the holidays.
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Feta, Parmesan, and cream cheeses blend with sun-dried tomato pesto for a quick and easy dip.