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California coast is great for its Dungeness crabs. This recipe is an adaptation of my cousin’s crab cakes she makes for special family gatherings. It tends to...
Ingredients: crab, garlic, onion, celery, carrot, eggs
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
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Do not wait a moment longer than you must: Quick-rise yeast hastens the process in this ultra-rich and sweet egg bread.
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"I started making these fish cakes to use up leftover bits of salmon and potato," says Sera Pelle, who enjoys them for breakfast or dinner.
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Get Hanjan Brisket and Kimchi Fried Rice Recipe from Food Network
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This turkey salad can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. Serve with assorted crackers or breads.
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Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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Baked zucchini 'fries' are actually coated in an almond-Parmesan cheese coating and baked until crisp and golden brown.
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Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.
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This no-mayo egg salad made with tahini, yogurt, and za'atar is a tasty Mediterranean-inspired twist on the traditional egg salad.
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Made with shredded zucchini and potato flakes, these quick and easy gluten-free waffles can be served as a yummy breakfast, brunch, or lunch.
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Get Holiday Biscotti Recipe from Food Network