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My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!
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Tasty flatbread pizza recipe featured at this year's Food & Wine Classic in Aspen!
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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In this chickpea recipe, the garbanzo beans are seasoned and pounded into patties, making for a delicious vegetarian or vegan main course.
cooking.nytimes.com
This recipe is by William Grimes and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
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Get Brined Roast Turkey with Pan Gravy Recipe from Food Network
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This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage, and baked eggs.
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If you love the Zuppa Toscana at your local Olive Garden®, you'll love this recipe for rich soup packed with Italian sausage, potatoes, and kale.
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Enjoy this creamy cheese and sausage salsa dip during the Big Game, or any time!
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Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
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Great as a sandwich like sloppy Joes or over mashed potatoes or rice.