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This pretty, refreshing salad is one of the healthy options on Prime Meats' indulgent menu, combining sliced celery, celery leaves, and thin strips of celery root.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About an hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, plum tomatoes, olive oil
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Looking for an easy-to-make dish that's loaded with flavor?  Try this family-pleasing dish that mixes picante sauce, brown sugar, and mustard to make a savory sauce for moist and juicy baked chicken.
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This comfort food recipe will bring back memories of mom's home cooking and family time around the dinner table. For the ultimate in nostalgia, be sure to serve with a generous spoonful of fluffy mashed potatoes.
cooking.nytimes.com
I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings They come out flat, like pancakes, with a deep yeasty flavor and crisp crust Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very “Alice in Wonderland” feel
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The softened grilled garlic is delicious spread on the tomato bread.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Seared chicken breast, bacon, bell peppers, mushrooms, and tomatoes make a great fajita filling! You'll love this spooned into soft, warm, flour tortillas.
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Get Roman Popcorn Recipe from Food Network
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A great mild dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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Peaches, pears and rhubarb bake together beneath a sweet and crumbly topping in this take on an old favorite. Pair with vanilla ice cream for a satisfying dessert or anytime snack.