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cooking.nytimes.com
This recipe is by Maura Egan and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mushrooms, taleggio cheese
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Mango chutney adds a delicious twist to a grilled ham and cheese sandwich.
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Due to the lack of banh mi joints close by I decided to try making them myself. I don't know Vietnamese ingredients well enough so I substituted American cooked...
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The combination of toppings gives this toast upper-crust status.
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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Cubed ham is paired up with bow tie pasta, apples, and a sweet and spicy dressing in this easy salad.
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Here's a savory pasta dish that actually has some sweet notes in the corn, cream and ham that compose the delicious sauce.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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Dried split peas are cooked with a ham bone, carrots, onion and garlic covered in water. Season with plenty of freshly ground black pepper.
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This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes.
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Sunny side up eggs welcome a warm, peppery tomato salsa in this version of a Mexican favorite.
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Mini rolls stuffed with deli ham and melted Swiss cheese are baked with a savory poppyseed-mustard sauce for an easy, tasty little bite or appetizer.