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This strata—which is a hybrid quiche-fritatta—is packed with broccoli, chicken, and (the best part) cheesy bread.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This stick-to-your-ribs chicken casserole is so easy to make. Use leftover chicken and cooked rice for a quick and comforting dinner.
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Lentils are tossed with pan-fried onions and crunchy almonds are a hearty side dish or picnic salad.
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This easy-to-make variation of the beloved green bean casserole includes corn, sour cream, and cheese, and has a buttered cracker topping.
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This hash brown casserole features plenty of Colby-Jack and Parmesan cheese mixed with cream of celery soup for a creamy and comforting side dish.
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Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
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Oysters and bacon mingle with onion, celery, green pepper, and garlic in this savory pie recipe from South Jersey.
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Ratatouille with a touch of curry powder is a spiced twist on the traditional French dish; serve with crackers or bread slices.
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Avocado is tossed with peas, tiny shrimp, olives, onions, and seasonings, then served in the shells made by the scooped-out avocado peels.
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A savory stuffing mixture makes roasted turkey legs into a full meal!
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A classic, Ragù di Carne is rich and deep from a slow cooking method and ingredients like pancetta and red wine.