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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
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Celebrate the peach harvest with this smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer.
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This vegan tomato soup is made from scratch with 2 types of tomatoes, regular and cherry tomatoes, olive oil, and garlic. It tastes best in summer when tomatoes are in season.
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Raisin bread, orange juice, rosemary and fresh cranberries are used in this stuffing for a 12 to 14 pound turkey.
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Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter.
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This Middle Eastern rice pilaf with pomegranate seeds, allspice, pistachios, and saffron tastes great with grilled fish or meat, like lamb.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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Dried cherry and farro salad with toasted walnuts is tossed in a sweet vinaigrette, creating a refreshing and hearty salad.
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Think jellyroll meets flaky biscuits: this recipe combines honey and butter as a sweet, rich filling rolled up inside delicious biscuits.
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This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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Get Thai-Style Halibut with Coconut-Curry Broth Recipe from Food Network