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cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
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This zucchini soup recipe takes advantage of your garden's bounty, using carrots, potatoes, basil, rosemary, and dill for a fresh-tasting bowl. Then, a little Cheddar, just because!
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Broccoli and cheese, of course, but also potatoes, celery, and carrots fill this soup with hearty goodness.
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A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.
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An easy asparagus soup recipe with crème fraîche.
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Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!
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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.
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Get Old World Vegetable Soup Recipe from Food Network
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Get Capone's Garlic Artichoke Cheese Spread Recipe from Food Network