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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Four Cheese Mashed Potato Stuffed Portobello Mushrooms make a fast and filling vegetarian main course hot off the grill or turn this recipe into an appetizer by using cremini mushrooms.
cooking.nytimes.com
You may worry about the amount of dressing in this luscious salad, but you’ll find that it is largely absorbed by the potatoes The salad resembles a classic creamy potato salad with lots of crunchy celery, but there’s only a smidgen of mayonnaise here The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
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Bubbly gratin makes a brilliant one-pan meal.
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Get Warm Potato-Tomato Salad with Dijon Vinaigrette Recipe from Food Network
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Get Ajiaco (Colombian Chicken, Potato and Corn Soup) Recipe from Food Network
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Cod and potatoes are a winning match in this garlicky pleasure.
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There's nothing like a warm and comforting casserole to soothe an edgy day. Combine egg noodles with a rich blend of cream of mushroom soup, evaporated milk, canned tuna, American cheese and chopped onion. Bake with a crust of potato chips and paprika.
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This authentic German potato salad is tangy and light with vinegar and a touch of mustard. Serve it warm or cold.
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This grainy mustard potato salad is a delicious side for steak, pork, or chicken.
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Get Creamy Potato and Roasted Red Pepper Dip Recipe from Food Network
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Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.