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Chicken in cream soup is coated with the smooth, slightly sweet tang of melted Swiss cheese and topped with buttered bread crumbs.
cooking.nytimes.com
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium
www.allrecipes.com
A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!
cooking.nytimes.com
Grated fresh pineapple and sparkling wine are the main ingredients in this cold, refreshing soup A garnish of toasted coconut continues the tropical theme It’s vacation as dessert.
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Use your own herb mix to season oyster crackers for a great snack on Super Bowl Sunday, or anytime!
www.allrecipes.com
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
www.simplyrecipes.com
Cauliflower Pasta Bake with crispy, crunchy Ritz cracker topping! It's like grown-up mac and cheese. Made with roasted cauliflower, onions, Parmesan, and Gouda. So good!
cooking.nytimes.com
Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap Serve the pasta in small portions; it is undeniably a bit on the rich side
www.simplyrecipes.com
A perfect casserole for apple season! Tart green apples baked with sweet Italian sausage in a pie crust, topped with Italian cheeses.
www.chowhound.com
A moist cranberry-orange quick bread recipe.