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When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
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Get Pisco Maria (Bloody Mary with Pisco) Recipe from Food Network
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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
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This thick and hearty hamburger soup is loaded with vegetables and barley.
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Get Slow-Cooker Bone Broth Recipe from Food Network
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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Myrtle lends a slight bitterness and a citrus note to the veal in this recipe.
Ingredients: onion, carrot, celery, veal, fat, sugar
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A most excellent complement to a hot-off-the-grill meal, or a meal in itself, depending on your preference. While it most certainly can be made in the winter...
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Celebrate spring with one taste of this veggie-loaded pasta.
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If you like hot spinach artichoke dip, this cheese ball is for you.
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Get Pasta Salad on a Stick Recipe from Food Network