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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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Get Chicken and Dumplings Recipe from Food Network
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A fluffy soufflé with just enough smoked cheddar to enrich the dish without overpowering it.
cooking.nytimes.com
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater) A less messy approach, however, is to make dip Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bacon and Ranch Potato Salad Recipe from Food Network
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Get Parmesan-Roasted Broccoli Recipe from Food Network
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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These deep-fried fritters with green chili pepper, okra, and cilantro are a specialty from southern coast of India.
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Get Creamy Cucumber Salad Recipe from Food Network
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Chicken thighs are baked in a creamy mixture of chicken flavored rice, chicken soup, milk and a host of herbs and spices. Top with your favorite shredded cheese and bake an additional 10 minutes, if desired.
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This rich and creamy potato soup with Cheddar cheese, hash brown potatoes, and bacon is comfort food at its finest.