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You can put this sweet and savory tomato and bacon spread on just about anything. Try it on a grilled cheese sandwich or with scrambled eggs.
cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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Don't let their mini size fool you, these slow-cooker party meatballs are packed with flavor.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic turkey gravy recipe.
Ingredients: white wine, butter, flour, chicken, herbs
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Get Candy Cane Hot Cocoa Spoons Recipe from Food Network
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This is a delicious, easy, and creamy dip perfect for serving with tortilla chips.
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Spam Musubi is a very popular Hawaiian snack that is just like sushi. Marinated sliced luncheon meat is quickly pan seared then placed on top of rice and wrapped in nori (dried seaweed.) Try it, you'll like it!
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Get Yachtsman's Oysters with Fennel-Coriander Mignonette Recipe from Food Network
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Crisp fall salad with sliced endive, walnuts, chopped pear, and blue cheese.