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A creamless puréed soup that makes an elegant fall meal.
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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Lemon, wine, and lots of garlic give this slow cooker chicken intense flavor. Serve the chicken by itself or over hot cooked rice.
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
cooking.nytimes.com
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
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Get Butterflied Trout in Lemon Caper Butter Recipe from Food Network
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Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavor) and cumin.
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The flavors of white fish, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
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Steak-frites, goin' up on a weeknight.
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Get Paella Recipe from Food Network
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Get Honey-Glazed Chicken Wings With Snow Peas Recipe from Food Network