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Cauliflower Pasta Bake with crispy, crunchy Ritz cracker topping! It's like grown-up mac and cheese. Made with roasted cauliflower, onions, Parmesan, and Gouda. So good!
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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Get Pagnotelle Farcite (Savory Stuffed Buns) Recipe from Food Network
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
www.allrecipes.com
Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
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Peanut butter adds savory creaminess to this filling West African soup made with goat meat, onion, and tomato and spiced with fresh ginger.
www.delish.com
Make every weekday taste like Sunday with Morningstar Farms® Veggie Sausage Links, green onions, eggs, and Swiss cheese.
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Caramel Apple Monkey Bread! This pull-apart loaf is layered with fresh apples and drizzled with an apple cider caramel. The dough can be made ahead.
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A dense, buttery almond-flavored cake recipe with an amaretto glaze.
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A crisp radicchio, apple, and squash tempura.
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This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.
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This cowboy-style recipe for pinto beans turns legumes, tomatoes, barbecue sauce, chile peppers, and cumin into a warming stew or side dish.