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Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.
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Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
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Get Braised Lentils with Cipollini Onions Recipe from Food Network
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Sweet pears and savory sausage make the perfect filling for a hearty fall pie.
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Venison meatloaf contains a layer of sharp Cheddar cheese and succulent morel mushrooms in this gourmet dish. A topping of barbeque sauce and bacon slices keeps the loaf moist.
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Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
cooking.nytimes.com
It will take you only about 10 minutes to prep the ingredients for this comforting soup Curry flavors and cauliflower always make a good match.
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Black-eyed peas and collard greens are traditional foods to eat on New Year's Day for luck and money, and both are found in this hearty soup.
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This curried carrot soup recipe is a spiced-up version of the classic puréed sweet carrot soup thanks to hints of curry, ginger, and coconut milk.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.