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This recipe is by Sara Dickerman and takes 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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You don’t need your own hen to make this egg-based dish from the food writer Ian Knauer, whose family has always kept chickens In his book, “The Farm,” he shared recipes from a year of cooking with largely farm-grown ingredients Among them was this dish, which is as good as a simple dinner as it is for breakfast or lunch.
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I love Mediterranean food. The original recipe is of Greek origin, and uses potatoes. It is very tasty as is, but for someone looking to lighten it up a bit...
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Browned and crumbled sausage is simmered with vegetables in this thick milk-based soup which is finished with Swiss cheese.
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Enjoy the blend of textures and flavors in these cream cheese-filled jalapeno peppers wrapped with bacon, then cooked to make a lively appetizer. Any extra cream cheese filling can be mixed with sour cream and turned into a great dip.
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This is the only thing better than a thick, juicy, homemade burger.
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Get Lemon-Garlic Shrimp and Grits Recipe from Food Network
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Get Lemon-Garlic Shrimp and Grits Recipe from Food Network
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Get Baked Brie Recipe from Food Network
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Get Stuffed 'n Squashed Mushroom Foil Pack Recipe from Food Network
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Get Panettone Trifle Recipe from Food Network
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Fresh persimmon, toasted walnuts, and sliced pear dress up this tangy and colorful fall salad.