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cooking.nytimes.com
This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
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Rigatoni and sausage get a nutritious boost from walnut pesto and broccoli rabe.
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This creamy mixture of corn, jalapeno peppers, and canned green chilies is sure to become a favorite side dish of fans of spicy food.
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Get Three Cheese and Artichoke Calzones Recipe from Food Network
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This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes with the lovely addition of raspberry preserves.
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A simple dessert with a baked topping drizzled with butter makes use of the summer's abundance of fresh plums.
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Zucchini is one of those sneaky vegetables that taste great sweet or savory. No one will know this isn't an apple crisp!
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Your kids can pitch in and help with this easy deep-dish apple pie covered with a crispy brown sugar oat crumble that takes it over the top.
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Get Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette Recipe from Food Network
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Caramelized onions smothered in homemade truffle butter make this pan-roasted ribeye steak dinner the perfect choice for entertaining guests.
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This moist banana bread has a surprise cream cheese layer in the middle that makes it sweeter and richer than your typical quick bread.
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Not your grandma's grilled cheese. (Unless your grandma is fancy.)
Ingredients: milk, eggs, nutmeg, bread, butter, bacon, brie