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This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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This peach shrub recipe infuses peaches with sugar, white wine vinegar, and basil to make a nonalcoholic flavoring for cocktails and mocktails.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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I love making pickles and stumbled across an old pickled pumpkin recipe a few years ago. Using the recipe as a starting point, I made some changes and came up...
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This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.
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Blue Moon inspired burger stuffed with bleu cheese and accompanied by Blue Moon beer-battered onion rings! This takes me back to great steakhouse cheeseburgers...
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Hot or cold the Parmesan cheese and feta cheese flavors come through and enhance this dish.
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The quintessential recipe, just like Gram used to make--except they're vegetarian, made with TVP instead of beef.
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Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."
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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
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Macaroni is combined with canned cheese soup, topped with shredded Colby cheese and baked.
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Guinness® Irish stout cheese dip is perfect for dipping pretzels and tortilla chips at your next party.