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A simple, rich dish from Chef Tom Colicchio.
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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Cubes of processed cheese are stirred into slices of sausage and potatoes cooked in chicken broth to create a thick soup which is thinned to the desired consistency with evaporated milk.
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These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch.
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Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.
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Get Pot Roast and Carrots Recipe from Food Network
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Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
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This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An easy brined turkey recipe using salt, brown sugar, apple cider, and spices, served with a simple, perfectly salted gravy recipe.