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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
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This recipe is by Bryan Miller and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Strawberry slices and sugar snap peas come together with a simple dressing made with raspberry vinegar and Dijon mustard.
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Get Cherry, Almond and Cinnamon Granola Recipe from Food Network
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Chocolate cupcakes topped with prepared frosting are covered with toasted coconut and a few colorful egg-shaped candies to make cute Easter birds'-nest cupcakes.
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Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.
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This simple and easy salad dressing recipe is a creamy mixture of avocado and chipotle peppers.
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This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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Cheddar and beer fondue is easy to prepare and is perfect for dipping bread, vegetables, or apples at your next dinner party or special occasion.