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cooking.nytimes.com
This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat Leftovers will last for a few days in the refrigerator
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The dressing for this pasta salad with broccoli, celery, and bell pepper is made with Parmesan cheese, creamy salad dressing, sugar, and dried basil.
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Beware: this dip is known to disappear in minutes flat.
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Get Dor Stop Restaurant - Italian Jumbot Recipe Recipe from Food Network
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This lighter version of the home-style classic Sloppy Joe is juicy and packed with flavor!
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Bacon is the beginning of a sweet, savory, and smoky spread that's just irresistible on a biscuit, with crusty bread, or added to scrambled eggs. The flavors of onion, maple syrup, and bourbon whiskey add complexity.
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With only a few ingredients, these Asian tacos pack a punch of flavor.
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.
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Seasoned sauteed vegetables are topped with eggs and cheese and baked. It's that simple, and it is delicious.
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Get Lamb Curry Recipe from Food Network
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Get Sauerbraten Recipe from Food Network
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Savory and robust, this pie is packed with textures and flavors. Tomatoes, fresh basil, scallions, crumbled bacon and spices, are layered in a deep-dish pastry shell and covered with grated cheese and mayonnaise. The pie is baked for an hour and served warm or cold.