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cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
www.allrecipes.com
Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
www.chowhound.com
Sake, green tea, and ginger syrup mixed into a refreshing drink.
Ingredients: green, sake, rum, ginger syrup
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Get Kale Caesar Salad Recipe from Food Network
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Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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Get Bubble and Squeak with Sausages and Onion Gravy Recipe from Food Network
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Get Herbed Ricotta Bruschettas Recipe from Food Network
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Ciabatta bread, olive tapenade, and olive oil are all you need for these homemade croutons with a distinct flavor.
Ingredients: olive oil, tapenade, bread
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Get Pulled Pork Recipe from Food Network