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cooking.nytimes.com
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
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At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
www.allrecipes.com
Here's a kid-pleasing pasta, veggie, and beans dish that's a great alternative to plain pasta and butter.
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Get Gorditas: Stuffed Pockets of Love Recipe from Food Network
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This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.
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A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!
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This recipe takes a quinoa pilaf side dish and turns it into a main dish by adding black beans and ground turkey.
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Get Peanut Butter Ramen Recipe from Food Network
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This easy-to-prepare chicken pasta dish gets its delicious flavors from sun-dried tomatoes, olive oil, garlic, and herbs.
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This comforting, delicious gluten-free pasta soup with squash is perfect for chilly days.
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This easy cream of asparagus soup recipe is a great way to celebrate the first tender spears of the season.
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A pan-roasted duck breast recipe from Plated. A red wine and mushroom risotto accompanies the duck.