Search Results (18,947 found)
cooking.nytimes.com
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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Get Cream of Broccoli Soup with Roasted Garlic Crostini Recipe from Food Network
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This potato, chorizo, and kale soup has a hint of cream for a warm and comforting soup. Garnish with green onion!
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This easy homemade cream of mushroom soup is creamy without a lot of cream! It's made with loads of mushrooms and that's about it. So quick and easy, you'll never buy the canned version again.
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Pork chops slow cooked with rich cream of mushroom soup and savory soy sauce turn melt-in-your mouth delicious. Serve with lots of hot, white rice to catch the yummy gravy.
cooking.nytimes.com
This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy, hot shrimp dip with shrimp and green onion. Serve with crackers.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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Homemade eggnog ice cream, with egg yolks, cream, milk, sugar, and eggnog spices.