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Baked ziti is a favorite dish for many for good reason. Try your hand at the classic pasta dish using this recipe.
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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The secret ingredients in this onion soup are beer and dry mustard!
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetarian Mexican sandwich recipe has tofu marinated in Mexican hot sauce and grilled, Cotija cheese, smashed black beans, and pickled jalapeños.
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This breakfast casserole, packed with shredded potatoes, smoky bacon, red pepper, and Gouda cheese, is made to be served alongside eggs and OJ.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Hash brown potatoes are baked with processed cheese, mayonnaise and onion, topped with real bacon bits.
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This springtime riff on deviled eggs has a tangy goat cheese filling and crunchy bits of asparagus.
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Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
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This Italian-inspired pasta salad with zesty peppers, briny olives, grape tomatoes, and a creamy dressing is a flavorful favorite.