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Who knew guac and grilled cheese were meant to be together?
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Tilapia is very easy to cook, and because of its mild flavor, it works well in just about any cuisine-influenced spice combination. I started experiencing with...
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The addition of chopped apples and browned sausage are what make this bread stuffing unique. This recipe yields enough dressing to stuff a 10 to 12 pound turkey.
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These crostini-type appetizers are simply slices of sourdough bread rubbed with garlic cloves and topped with sliced mozzarella cheese, a few basil leaves, and slices of ripe tomato. A drizzle of olive oil and a sprinkle of salt and black pepper finish the caprese salad appetizers.
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Chef John's garlic naan are made with a simple dough enriched with yogurt and homemade garlic butter and cooked in a blazing hot cast iron skillet until nicely charred.
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A modern and speedy take on a traditional old country favorite: These no-fry blintzes have a white-bread base; sugar butter and cream cheese sweeten things up.
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Pork chops are breaded and baked until tender with sauerkraut and caraway seeds in this comforting, German-inspired main dish.
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A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.
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Fresh broccoli and chicken bake in a savory sauce topped with a crunchy, cheesy topping for a casserole they'll love.
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A sliced onion, a hot oven, and a few ingredients arranged into the classic cook's breading station are what you need to make crunchy and flavorful baked onion rings.
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This superior recipe comes from chef Juanjo López of La Tasquita de Enfrente in Madrid.
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You'll probably eat it all by yourself.