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cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
cooking.nytimes.com
Your feelings about salt cod may depend on where your roots are If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest If you grew up in a Portuguese or Caribbean community, you may have more fond recollections
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Baking this savory turkey meatloaf in a muffin tin gives each serving an appealing crust, so no one will fight over the end pieces anymore!
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A recipe for the classic Spanish tomato sauce made with garlic, bread, almonds, roasted red peppers, and smoked paprika.
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
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Brandied Cherries are easy to make using frozen cherries. They pair well with chocolate in Chocolate Cherry Trifle (Recipe on CHOW).
Ingredients: cherries, sugar, cherry
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These sweet cupcakes flavored with strawberry puree and Champagne can be frosted and served in Champagne glasses for a sophisticated touch.
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This chicken recipe is super-easy and far from boring, thanks to one special ingredient.
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What is a Yorkshire Pudding? This is often the question put to me by my Spanish friends, and probably by our readers in other parts of the world. A Yorkshire...
Ingredients: flour, beaten eggs, milk
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Classic bone-in prime rib au jus is a holiday favorite!
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Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.
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Rum-soaked ladyfingers are layered with raspberries and vanilla pudding for a festive trifle perfect for the holiday season.