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cooking.nytimes.com
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced
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Served cold, this refreshing chicken and pasta salad has a lemony basil dressing and baby spinach leaves.
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The kick of hot salami and the savory flavor of bacon combine with garlic, basil, and tomatoes in this winning spaghetti dish.
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This Russian salad recipe layers marinated mushrooms with chicken, potatoes, pickles, and mayo to create a salad fit for a festive meal.
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A toasted baguette is filled with roasted red pepper, goat cheese, arugula, and basil in this simple sandwich recipe.
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A recipe for cannoli French toast rolls
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Mix up weeknight dinner with this delicious alternative your family will love.
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Your breakfasts deserve more than reheated leftovers.
cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ham and Swiss cheese sandwiches are baked in a seasoned egg batter creating a breakfast casserole perfect for weekend mornings.
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Have this sausage, egg, and hash browns casserole on Sunday morning or whenever you'd like a tasty breakfast treat.
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Scrambled eggs with sausage and bacon are served alongside hash brown potatoes in this copycat version of a Waffle House® breakfast.