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The famous Monte Cristo and Croque Madame sandwiches marry to form Chef John's delicious union of hot honey ham and Havarti held between crispy custard-soaked French toast and topped with a poached egg.
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Get Vegetarian Chef's Salad Recipe from Food Network
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What a fun and elegant way to serve potatoes. A simple, but fun cheesy potato that will be the show stopper on a plate. Serve this with a perfect grilled steak...
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Swap regular potatoes for hash browns to make this super speedy casserole loaded with layers of sour cream, Cheddar, and bacon.
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Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Silken tofu is used, in place of milk, to give this warm and comforting soup an extra rich texture.
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Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal
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This isn't your average stuffing. Brandy, dried cranberries, and sweet potatoes offer the perfect contrast to the savory sausage and cornbread stuffing.
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Get Grilled Corn and Poblano Potato Salad Recipe from Food Network
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Get 2-Step Potato-Chorizo Hors d'Oeuvres Recipe from Food Network