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This recipe is by Merrill Stubbs and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bacon is braised into a sweet-savory jam in this recipe from Top Chef season 6 finalist Kevin Gillespie.
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Cucumber, onion, and tomato are tossed in a simple blend of champagne and balsamic vinegars and just a touch of agave nectar for sweetness.
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Get Chicken and Noodles Recipe from Food Network
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Get Cheesy Rice-Stuffed Acorn Squash Recipe from Food Network
cooking.nytimes.com
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green The risotto would also work with green beans or peas, or with no added vegetable at all.
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This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!
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This delicious pizza gives a new twist to two old favorites. It tastes just like a burger from a famous burger franchise with its special sauce, ground beef and American cheese.
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This wonderful beef casserole is chock full of vegetables including cauliflower, carrots, and asparagus!
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
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This quick green bean and corn casserole will delight potluck guests with its buttery cracker crust over a layer of creamy mixed vegetables.
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This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.