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This potato, leek, and carrot soup flavored with fresh ginger and ground turmeric makes a comforting vegetarian first course or entree.
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Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Individual Chocolate Souffles Recipe from Food Network
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A sweet potato pie to accompany your sweet potato casserole at Thanksgiving.
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Get SCHARFFEN BERGER Chocolate Cupcakes Recipe from Food Network
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A lattice crust adds the finishing touch to this creamy, fruity summertime pie showcasing fresh blueberries combined with whipped cream and tangy goat cheese.
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A simple, hearty vegetarian soup recipe with earthy roasted garlic, smoky paprika, creamy potato, and silky, bitter kale.
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Leftover chicken makes this one-skillet dinner fast and affordable. Serve in a bowl, wrapped in a flour tortilla, or piled on a bed of greens--the possibilities are endless.
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Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight Variations of katsudon can be found on restaurant menus and home kitchens — and in anime
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Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.
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Our gooey, moist version of the British classic.