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A cream cheese base replaces tomato sauce in this pizza topped with bacon and jalapeno peppers to bring poppers to pizza.
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Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight Variations of katsudon can be found on restaurant menus and home kitchens — and in anime
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Get Chinese Spaghetti and Meatballs Recipe from Food Network
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Honey-mustard glazed pork chops with roasted sweet potatoes and Brussels sprouts. The perfect fall dinner. Everything roasts together on one sheet pan.
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Get Salad Wrap with Greek Yogurt Feta Cheese Dip Recipe from Food Network
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Get Roasted Vegetables with Chipotle Cream Recipe from Food Network
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People travel long distances to eat Regina Charboneau’s biscuits She built a blues club in San Francisco, called Biscuits and Blues, on their reputation And in her hometown, Natchez, Miss., her biscuits are considered the best
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These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck.
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Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Cacciatore Recipe from Food Network