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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thick and chunky with vegetables and pieces of sole, this pesto-flavored soup is hearty enough to make a meal. Serve it hot to take the chill off a winter night, or at room temperature for a cool summertime supper.
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Get Pork and Green Pepper Stew Recipe from Food Network
cooking.nytimes.com
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Infused with the exotic-sweet flavor of saffron and finished with fresh parsley and Parmesan cheese.
www.allrecipes.com
This orzo and brown rice basmati pilaf with chicken broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.
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Pork is roasted with garlic and herbs, then topped with savory cooked spinach and manchego or provolone cheese and piled into crusty sandwich rolls in this South Philly favorite.
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Get Sausage, Pepper and Onion One-Pot Recipe from Food Network
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This chunky sweet potato soup with Italian sausage, kale, and white beans makes for a hearty dinner on a chilly fall or winter evening.
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"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.
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A healthy, comforting soup of butternut squash, kale, and farro.