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This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes Yes, artichokes are not in season in the fall, but frozen work beautifully here.
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Easy empanadas are made with store bought pie crust and filled with seasonal vegetables.
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Get Curried Egg Salad with Pickled Beets Recipe from Food Network
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Get Tomato Sauce Recipe from Food Network
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A great soup for casual entertaining.
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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Get Sweet Corn Bread Pudding Recipe from Food Network
cooking.nytimes.com
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
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These thin, buttery cookies are shaped while still hot. Use them to garnish ice cream or shape them into dessert cups.
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Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.(search frizzle fried onions to see...
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.