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The flavor of this hearty rendition is boosted by the addition of sauteed onion, celery and garlic before braising. Bay leaves and cloves are also used.
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An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
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Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!