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cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
cooking.nytimes.com
If you have a crowd for breakfast, overnight French toast is a winning idea Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies
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Get Super-Stuffed Monte-Cristo Sandwiches Recipe from Food Network
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Diced strawberries add an unexpected sweetness to this toasted Italian bread salad. Perfect for a summer day.
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Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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Get Country Bread Stuffing Recipe from Food Network
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French bread is topped with a creamy mixture of mozzarella, olives, mayo, butter, garlic and onion powders, and then baked to a delicious golden brown finish.
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The bread in this dish soaks in eggnog overnight, allowing you a prep-free brunch dish the next morning.
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Mango, the world's favorite fruit, brings its color and excitement to bruschetta. Romano cheese and basil round out this sensational twist on an old favorite.
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Make-ahead ham and cheese breakfast casserole! Just bread, cheese, tomatoes, ham, eggs, and milk. Feeds a crowd.
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For your next Irish brunch, make this 'French' toast Irish-style with a bit of whiskey and some Irish cream liqueur.