Search Results (2,814 found)
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
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Citrus-grilled burger with authentic Cuban toppings.
www.allrecipes.com
The marvelously versatile deviled egg is made new and different with Parmesan cheese, oregano, Dijon mustard and a dash of hot sauce.
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Get Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste Recipe from Food Network
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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A classic Thanksgiving sausage stuffing recipe.
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network
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Salmon fillets are marinated with a spice paste and finished with caramelized onions in this quick and easy dish.
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Get Fried Oysters Recipe from Food Network
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This filling, flavorful dish has everything we could ask for in a single skillet.