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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed.
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This recipe for a hearty ham white bean soup calls for carrots, celery, onion, bay leaves and mustard powder.
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Paneer floats in a perfectly seasoned, creamy sauce in this traditional Indian recipe for paneer tikka masala.
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Sherry adds a sweet note to chicken baked in a sour cream sauce and topped with cracker crumbs and an abundance of poppy seeds.
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With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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A great soup for a dinner party, Italian Halibut Chowder is seasoned with traditional Italian herbs. The halibut swims in a tomato-based stock with red peppers, onions and celery. Delicious garnished with parmesan cheese.
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.