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If you love figs, goat cheese and honey, then you'll pop these onto your grill immediately. Just make sure your figs are ripe and that you get dozens.
Ingredients: figs, goat cheese, grape, honey
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This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb marinade after baking.
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Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
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Get Saffron Couscous with Goat Cheese Recipe from Food Network
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A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
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Here's an appetizer that's exciting and unique! Fresh pears and Gorgonzola cheese star as unlikely cohorts in this wildly delicious flavor extravaganza!
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In this recipe, a savory, cheese-filled pancake is folded around mushrooms, spinach, and Canadian bacon for a delicious anytime pancake!
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An easy to make great tasting combination of blue cheese and green olives. Once you start eating this you won't stop! I like to spread it on thin wheat crackers.
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Decadent bacon and nutty Gruyere cheese make this quick bread into a rich and savory treat.
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Sweet cherry peppers are stuffed with marinated fresh mozzarella bites for a quick and delicious appetizer.
cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
cooking.nytimes.com
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”