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cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Salmon and Asparagus Kebabs
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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Get Turkey ABC Burger Recipe from Food Network
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Outrageously good homemade ice cream with a coffee custard base, oreo cookies, and a touch of rum.
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This savory quiche features sausage and mushrooms.
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A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
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Get Yogurt and Chipotle Sauce Recipe from Food Network
Ingredients: chipotle, yogurt
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A potent concoction.
Ingredients: grapefruits, vodka
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Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide 'meaty' and filling flavor, balanced out by sweet caramelized onions.
cooking.nytimes.com
Each recipe below is based on a given root, but feel free to mess around Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.