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cooking.nytimes.com
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once
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Canned yams and cranberries bake under a layer of mini-marshmallows in this sweet potato casserole.
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Prepare to be addicted.
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Crispy baked mozzarella sticks take bacon, lettuce, and tomato to the next level, grilled between torta rolls to make this sensational BLT.
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Marinated chicken breasts are stir-fried with carrots, broccoli, celery, and onion. Spaghetti noodles get added at the end to make this dish a complete meal.
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Kielbasa, onion, tomatoes, and pasta combine in this hearty soup that will keep you warm on those cold winter nights.
cooking.nytimes.com
Memorable dishes sometimes come out of nowhere One recent evening in Tarragona, just south of Barcelona, I wandered past a number of cafes and tapas bars Txantxangorri, a Basque place serving rice dishes — not paellas — was the only one that had seats
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Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.
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Chicken and prawns are quickly fried with vegetables, chiles, and sweet soy sauce to make this traditional Indonesian fried rice.
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Basa fish fillets are pan fried and served on a bed of rice with a spicy tomatillo sauce. Enjoy with your favorite ice cold beverage. Buen Apetito!
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. But that step's optional here.