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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce. Absolute crowd pleaser.
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
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Replace chicken with seitan for this vegetarian take on chicken piccata. We promise it's just as delicious, and it's super quick and easy to make.
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These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze.
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Calm those those hectic weeknights with a sheet pan dinner starring chicken breasts, green beans, potatoes, and bell peppers.