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This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy, comforting chowder with potatoes, green beans, and corn is a great way to use up leftover cooked salmon in a weeknight dish.
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Get Sour Cream and Onion-Spiced Grilled Tornado Potatoes Recipe from Food Network
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This is a hearty Russian vegetable soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
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Greek spinach pie, made with buttery phyllo dough and a rich cheese and spinach filling, bakes up golden brown in the oven.
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Smoked salmon, bacon, hard-boiled eggs, and avocado are tossed in a buttermilk dressing in this cobb salad, a filling lunch or dinner.
cooking.nytimes.com
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time They can, however, be an opportunity to improvise, even to elevate Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages
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Get Black Sea Bass and Mussels a la Nage Recipe from Food Network
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Get Roasted Shrimp Salad Recipe from Food Network
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Tasty and impressive, this soufflé recipe is worth a shot.