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Farro is like spelt, but has a firm chewy texture. You should be able to find it at an Italian shop, health food store or speciality shop. We are lucky to find...
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bacon and hash brown potatoes bring a hearty and filling dimension to this slow cooker split pea soup.
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This is a tasty soup on-the-go. With tons of veggies and protein, it's also quite wholesome. I almost always have the ingredients in my pantry or freezer, and...
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Michael Bulkowski, chef of Revolver restaurant, serves his tomato soup with squash pickles and a grilled cheese made with zucchini bread.
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Any sort of squash can be used for this recipe. Use pumpkin, and you'll have pumpkin soup.
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As the fall drew near and winter was upon us the biggest topic of discussion was “the Flu shot.” I never paid much attention, as I am very scared of shots, so...
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Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.
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Get Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew) Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is done when I want soup, quick and don't want a canned anything
Ingredients: onions, black pepper, celery