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cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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An Italian favorite gets a Mexican makeover. Wonton wrappers are stuffed with chorizo sausage, cilantro, garlic, cumin, ricotta, and Mexican cheese. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor).
cooking.nytimes.com
This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Ziti Recipe from Food Network
www.delish.com
This unique, delish dish, made with Morningstar Farms® Veggie Sausage Patties, is almost too beautiful to eat. Almost.
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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Chunks of golden brown, crispy catfish are seasoned with spicy brown mustard and thyme.
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Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.
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Mashed potato is used as a binder in these tasty, lightly crisp tuna patties.
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Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
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This hearty and creamy version of the classic Caesar salad uses kale in place of romaine lettuce and adds cucumber and leeks.
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Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.