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cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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Get Snapper with Fennel and Tomatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This roasted butternut squash and sweet potato bisque is perfectly spiced and topped with a crumbled slice of applewood bacon.
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'Tuna mac' gets a tasty makeover with chopped olives, artichoke hearts, and lots of Cheddar cheese in this light, easy version of the any-night classic.
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Get Shrimp Fra Diavolo Recipe from Food Network
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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This chicken stuffed with light cream cheese, prosciutto, and basil is easy to make and delicious.
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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Get Grilled Pork Lion with Garlic Rosemary Marinade Recipe from Food Network