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cooking.nytimes.com
This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen Sometimes I substitute goat cheese for the mozzarella, and sometimes I make this on a yeasted olive oil pastry So it’s really not a pizza, more like a tart
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Sugar-toasted almonds and poppy seed dressing top a spinach and romaine lettuce salad for a terrific accompaniment to any meal.
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Turkey bacon, cauliflower, green pepper and Cheddar cheese make this a crowd-pleasing soup, and it's so easily prepared in a Instant Pot®!
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These pretty and colorful cupcakes are topped with pieces of candy corn to give a hint of the coloring inside!
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Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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This pumpkin coffee cake with a buttery crumb topping and a brown sugar glaze is a delicious fall treat to serve at a festive brunch.
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A simple yet flavorful chicken, roasted with a fragrant spice rub and basted with a maple-mustard glaze.
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Warm spinach salad, including spinach tossed with bacon and hard-boiled eggs in a vinaigrette dressing, is a quick and fancy meal for lunch or dinner.
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Fresh yellow squash and zucchini cook in olive oil with shrimp, garlic, herbs, and lemon juice. Served over hot penne pasta with chives and Parmesan cheese.
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Gnocchi and tender beef strips are tossed with tomatoes, bell peppers, and mushrooms for a classic meal from Down Under.
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Celebrate and enjoy a serving of this indulgent pumpkin spice cake.