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This quick recipe for chicken and gnocchi soup is perfect for those chilly fall and winter nights, and is easy enough to make on a weeknight.
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Fakes is a traditional staple of the Greek kitchen and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.
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Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.
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Creole seasoning gives this sausage and cabbage soup a spicy kick; serve with sourdough bread and more salsa, as desired.
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Chicken thighs and rice are simmered in a lightly spiced tomato broth for this Mexican-inspired dish.
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José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.
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This Ethiopian side dish is a mixture of carrot, onion, potato, and cabbage cooked with a variety of seasonings.
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Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup.
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Fresh oregano and parsley provide the flavor in this fiery-hot hot sauce.
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...