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cooking.nytimes.com
You either like Manhattan clam chowder or you don’t James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past
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Get Tomato and Watermelon Salad with Mozzarella Recipe from Food Network
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Get Soy-Maple Salmon Recipe from Food Network
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A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
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After a few days of eating junk, I decided I needed to eat something super nutritious and zingy. I got some organic Bolivian quinoa and a bunch of vegetables...
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A hearty soup filled with vegetables and wild rice.
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Get Provencal French Beans Recipe from Food Network
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Enjoy this thick, creamy cauliflower potato soup topped with bacon and cheese on a cold night.
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Chunks of beef, lentils, and a mix of vegetables comprise this hearty, vegetable soup. I make a batch of this and warm it up all week.
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This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
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Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew!
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Here's a homey pasta dish with chicken and vegetables enveloped in a creamy Parmesan sauce.