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This recipe is adapted from ''U.S.A Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives)
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This crusty chicken recipe bypasses breading and frying by dipping in Parmesan cheese and baking in the oven to achieve the appealing golden brown crust.
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Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.
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Hoagie rolls are stuffed with sliced ham, turkey and Swiss cheese, then grilled in a skillet until the cheese is melted.
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A delicious and easy recipe for honey-balsamic grilled chicken breasts. You can marinate the chicken for as little as 1 hour. Serve alone or on top of your favorite salad.
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This easy version of chicken cordon bleu has all the taste of the original, in a kid-friendly sandwich. Chicken, ham, and Swiss cheese are cooked until the cheese melts, and served on toasted onion buns with a creamy honey-mustard sauce.
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The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
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In this easy slow cooker recipe, chicken thighs are quickly browned on the stove and then cooked in the slow cooker with honey and mustard.
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Flank steak is marinated in a flavorful blend of soy sauce, red wine vinegar, and Worcestershire sauce in this tasty grilled dish.
cooking.nytimes.com
This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.