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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.
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When I was a senior in high school, I went to a graduation party and had the best mac-n-cheese of all time, which it remains to this day. I begged my mom to get...
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Get Oatmeal Cookies With White Chocolate Chips and Raisins Recipe from Food Network
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An Italian dinner-cake recipe: crispy cornmeal around a creamy, white-bean-filled inside, served over a salad of spinach and frisée.
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Don’t be scared off by the dozen eggs, this gluten free cake recipe makes enough cake for a large crowd, so they are divvied up in numerous servings.
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Wonderfully tender, these lamb shanks are melt in your mouth juicy.
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Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle.
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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An Alabama staple—grilled chicken with a mayonnaise-based slather.
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This is an easy recipe for delicious cookies packed with macadamia nuts and white chocolate chips.