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Rich salmon, roasted and flaked into a creamy, honey-mustard sauce is an ideal counterpoint to toothsome ziti here.
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Deli turkey goes upscale. This recipe is also a good place to use leftover turkey or roast chicken. Ham tastes great here, also.
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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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Nachos baked with bubbling Cheddar cheese and fresh tomato salsa make a bright and colorful snack for a party or watching the game.
cooking.nytimes.com
So-called deviled foods have one element in common: heat Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth Applying this technique to chicken legs yields delightful results
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Recipe courtesy of Lidia's Italy, Knopf 2007.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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Walnuts and parsley form the outer layer to this beautiful and addicting salmon and cream cheese ball. Horseradish livens up the mixture.
cooking.nytimes.com
Bailey Rae, a Nashville-based vegan food blogger, created this fall-themed veggie burger with acorn squash, dried cranberries, toasted pecans and oats You have to bake the squash and caramelize the onions, but once those steps are out of the way, it's an easy dish to put together.
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This Greek cheese pie is made with layers of crispy phyllo dough and a filling of feta and Kefalotiri cheeses. If you can't find Kefalotiri, you can use Parmesan cheese.
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Get Grilled Potatoes with Crabmeat-Green Onion Dressing Recipe from Food Network
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Air-fried to crispy, golden deliciousness, these fresh salmon patties are paired with a zesty aioli dipping sauce for a quick and easy weeknight meal.