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These tender, peppery breadsticks are the perfect starter.
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Dress up a traditional grilled cheese sandwich with fresh mushrooms and baby spinach.
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Slathered with herbed butter and sprinkled with fleur de sel.
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
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These stuffed zucchini boats will convince anyone to love courgettes; filled with Parmesan, Monterey Jack, and cottage cheese, plus garlic.
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This quick-cooking skillet dish delivers comfort food fast.  It's ready in less than 30 minutes and features tuna, pasta and melted cheese, with a bread crumb topping that can't be beat.
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Super easy, spicy and tasty fried pickles for the pickle-lovers among us!
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This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.
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This quicker onion soup is made with vegetable broth, and flavored with thyme and brandy.
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto