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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
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A delicious red curry sloppy banh mi sandwiches recipe.
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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
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This green bean casserole is made with cream of broccoli soup, creamy salad dressing, sour cream, and Cheddar cheese-flavored fried onions.
cooking.nytimes.com
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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Find out how this Top Chef and top judge prepares his killer stuffing!
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!
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This hearty, flavorful soup of root vegetables and lentils is perfect for chilly fall nights, and it makes your house smell heavenly! The golden beets give it a unique pop of flavor.
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Autumn flavors of apple and sage are baked with bison breakfast sausage, eggs, and bread cubes in this delicious brunch strata.
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A thoughtful gift for a sick friend, new neighbors, or expecting parents, this jar of soup ingredients is like giving a home-cooked meal (almost!). Dry pasta, split peas, barley, lentils, and rice are layered in a jar, with attached seasoning packet and instructions.