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This browned onion and mushroom kugel made with matzo crackers is a favorite dish during Passover.
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This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Need a new way to cook all that summer squash? This recipe combines zucchini, yellow squash, cabbage and onions, cooked in chicken broth. Easy and delicious!
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Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle.
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The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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This Mediterranean rice pilaf is sweetened with pistachios and raisins; it's a great side with lamb, chicken kebabs, or other meat dishes.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.