Search Results (10,128 found)
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
cooking.nytimes.com
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious And hungry
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A Thanksgiving turkey gravy recipe that you can make ahead using easy homemade turkey stock.
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This is a great simple tomato based cream sauce with scallops, tomatoes, cream and vegetables. If you are not found of scallops, a nice white fish like cod...
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Vegetables are sautéed for extra flavor before adding to the slow cooker. Tomato Paste and Crushed Tomatoes are added to them, along with fresh herbs. A French classic that is great as an entrée or a perfect side dish.
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Get Microwave Mushroom Risotto Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.
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Get Black Bean Taco Fritters with Spicy Mayo Recipe from Food Network
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Get Grilled Portobello Burger with Onion Jam Recipe from Food Network
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Get Honey-Grilled Vegetables Recipe from Food Network