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The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill It cooks fast
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
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In this French-German version of pizza, Chef John uses bacon, onion, and a creamy cheese mixture as toppings for these savory tarts.
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Chicken breasts simmered in Marsala wine, broth, mushrooms and - ta dah - mozzarella cheese!
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Everyone in the family will enjoy this easy Margherita-style pizza, which uses an herbed cream base instead of the usual tomato sauce for a fun twist.
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A superstar deli sandwich gets a casserole conversion when you replace bread with egg noodles and mix them with the ingredients of a corned beef reuben.
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Italian bread is drenched in a butter and herb mixture, then loaded up with mozzarella cheese!
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Crisp on the outside, creamy on the inside, these mini pinwheels can be frozen, then popped in the oven for a ready-in-ten-minutes snack.
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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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Stephanie from the blog Adventures in Shaw won the 2008 Marx Foods Mushroom Recipe Contest grand prize for this sophisticated vegetarian tart.
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Get Iceberg Wedge Recipe from Food Network