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A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute Serve it as a vegetarian main course at your next dinner party.
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Marcia Kiesel studs corn bread with sweet, chewy figs, and salty feta. Baking it in a cast-iron skillet gives it a delicious crusty bottom.
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Get Ham, Swiss and Apple Wraps Recipe from Food Network
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This waffle sandwich recipe is a take on the BLT sandwich and places bacon, eggs, lettuce, and tomato between savory cheddar waffles.
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Get Upside-Down Tomato Tart Recipe from Food Network
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This rich and savory stew is made with pork loin, fresh yams, corn, tomatoes, green chiles, and spices. Spoon it into individual bowls and top with grated cheese.
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Whole wheat angel hair pasta and chopped kale receive the puttanesca treatment of capers, anchovies, and caramelized onions.
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Layer sweet potatoes and butternut squash with an Asiago cream sauce for a colorful fall and winter side dish.
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Get Sloppy Joe Fries Recipe from Food Network
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Chicken breasts are marinated in Italian dressing, seared in a hot skillet, and baked with mozzarella cheese and tomato slices. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home.