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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
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This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
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Roasted red peppers are pureed with cannellini beans, sauteed onions, and garlic in this chicken broth-based soup.
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This light and creamy mascarpone buttercream frosting with natural vanilla flavor is perfect for cakes or cupcakes.
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Get Raspberry-Ricotta Mousse Recipe from Food Network
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Get Dill Benedictine Dip Recipe from Food Network
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Get Pull-Apart Garlic Bread with Asiago Cheese Recipe from Food Network
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Mix cashew cream with vegetable broth, nutritional yeast, white miso, and small shell pasta and you've got delish vegan mac 'n cheese.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network