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cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
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Everyone will enjoy these rich salmon and shrimp cakes bursting with the flavors of Parmesan cheese and herbs!
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Learn how to make your own almond amaretto liqueur with Chowhound's easy to follow recipe. Guide includes all of the ingredients you'll need along with detailed...
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Make a creamy chicken and wine sauce in your slow cooker, then add cooked spaghetti and Parmesan cheese for a nice dinner that mostly makes itself while you do other things.
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Chef Marcel Vigneron's recipe for brussels sprouts salad
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Polenta with beef ragù is a hearty meal that will satiate anyone’s appetite as well as offer a pleasant alternative to eating pasta. Polenta is as old as the...
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Get Whole-Grain Pumpkin Scones Recipe from Food Network
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Potent garlic, basil and oregano are married together in this Italian chicken and rice bake with Parmesan and bell peppers in a creamy mushroom sauce.
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Get Minestrone Soup with Pasta, Beans and Vegetables Recipe from Food Network