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cooking.nytimes.com
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.
cooking.nytimes.com
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
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Get Macaroni and Cheese Recipe from Food Network
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A traditional pairing with a touch of lemon zest.
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Homemade pretzel dough is made with beer, instead of water, for a richer flavor. Wrap around your favorite hot dogs and bake, and you'll have a wonderful treat for your next party.
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Get Cream of Celery Soup Recipe from Food Network
cooking.nytimes.com
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
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Get Breakfast Burgers Recipe from Food Network
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There is nothing better than a fresh fruit dessert.They are certainly one of my favorite things to bake. This recipe can be made using blackberries or blueberries...