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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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This velvety fennel soup with leeks, potatoes, and cream can be served hot or cold like a Vichyssoise for an elegant first course.
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This takes great fresh vegetables and makes a wonderful simple side dish. The potatoes and sprouts are cooked in broth till lightly soft then the scallions and...
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Get Roasted Root Vegetables with Walnuts Recipe from Food Network
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Get Leftover Baked Potato Soup Recipe from Food Network
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Get Chorizo-Potato Stew Recipe from Food Network
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Get New England Clam Chowder Recipe from Food Network
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Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.
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A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!
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The Polish staples of this soup combine for a hearty and warming meal in a bowl.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lumberjack Breakfast Casserole Recipe from Food Network