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cooking.nytimes.com
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
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Summer squash paired with Merguez sausage and goat cheese is the perfect recipe for a summer evening.
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This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
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The secret ingredients in this onion soup are beer and dry mustard!
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Get Falafel Recipe from Food Network
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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If only it were healthy enough to eat every day.
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A marvelously, moist cookie for the chocoholic. Quick and easy!
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This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.
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A prepared angel food cake becomes a sensational dessert when it is filled with a creamy chocolate pudding and garnished with tart red cherry pie filling.
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Toss together chicken strips, crumbled bacon, Parmesan cheese, and homemade croutons to make a tasty Caesar salad-style filling for pita bread halves.