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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The addition of cucumber makes this oyster dish perfect for summer. Top it off with some caviar for extra richness.
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Grandmother's traditional roast chicken just got healthier by adding more vegetables, using butter instead of margarine, and leaving out the powdered seasoning.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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All of the brightly colored veggies added to this stuffing are as pretty as festive confetti.
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This light and simple tomato-based chicken soup with celery, carrot, spinach, and white rice is a flavorful recipe perfect for a weeknight.
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This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
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Meatballs, pasta, and cheese are a marriage made in heaven especially when they come together in this Instant Pot(R) soup.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.