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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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Rice is mixed with fresh spinach and dill then topped with feta cheese, sumac, pine nuts, and lemon in this delicious Greek-inspired recipe.
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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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The mellow sweetness of sherry elevates this creamed chicken, cheese and crouton casserole to company status.
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Melty cheese, briny olive tapenade, sliced turkey, and crunchy bread make this sandwich a fancy grilled cheese.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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Using refrigerated crescent roll for the dough, this breakfast pizza is topped with a layer of prepared salsa before being covered with scrambled eggs, bacon, slices of sausage, and Cheddar cheese.