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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rye whiskey, vermouth, campari
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Vegetarian hot dogs are mashed and combined with pickle relish, onion and mayonnaise to make a sandwich spread that's great for picnics, or any occasion.
Ingredients: pickle relish, onion, mayonnaise
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Perfect to chase away winter's chill, this rich and creamy cauliflower soup from chef Sara Moulton is more than comforting. It's also low-fat.
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Brussels sprouts are combined with potatoes, onions, and red peppers in a stovetop medley that's ideal for Thanksgiving or any wintertime dinner.
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An easy to make breakfast casserole with sausage, potatoes, eggs, and mushrooms.
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Get "Please Don't Tell My Rabbi" Eggs Benedict Recipe from Food Network
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There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice. You can serve them with your favorite side dishes such as greens, macaroni and cheese or rice.
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Here's a quick-cooking dinner idea that's fits into your busy day.  Chicken and a seasoned stuffing combine with an herbed creamy sauce for a hearty casserole that's a favorite for kids and adults alike.
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The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.
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Simmered carrots, potato, and curry are pureed with cream for a warm and tasty soup everyone in the family will enjoy.
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This is a delicious new twist on a family favorite. Very easy to prepare, but can be presented in an elegant setting.
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Get Grilled Chicken Chops with Garlic Puree Recipe from Food Network