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Pineapple cream cheese and ham pinwheels are always a crowd-pleaser and a quick and easy lunch or appetizer.
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Get Kid-Friendly Pasta Salad Recipe from Food Network
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This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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Get Bucatini Marinara with Sausage Recipe from Food Network
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
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This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
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Red wine and brandy are mixed with blackberries, strawberries, pineapple, and apple in this blackberry sangria recipe perfect for summer.