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Apple pie brings back such wonderful memories of making them with my Mother and Grandmother. In trying to do a fresh take on a traditional dessert, I thought...
cooking.nytimes.com
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
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Kale, roasted corn, and carrots are tossed with eggs, tortilla chips, and smoked cheese in a lemon vinaigrette in the best kale salad ever.
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Spinach queso blanco adds a little green to everyone's favorite melted cheese dip. Garlic and roasted Anaheim chiles give it a kick, and fresh pico de gallo adds...
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A tasty blend of Greek salad and Mexican guacamole flavors make this a different and delicious dip for an afternoon snack or party appetizer as well!
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These mini cheeseburgers make great appetizers or smaller main dishes for every occasion.
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This recipe brings the drive through to your home, but in a much more homey way.
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These crispy chicken strips are made with just five ingredients so you can turn out a quick and easy dinner for the whole family.
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Breaded chicken breasts with artichoke hearts, mozzarella, and Parmesan cheese topped with tomato sauce on toasted hoagies. A tasty chicken Parmesan sandwich with a twist!
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This chicken Parmesan meatloaf recipe bakes ground chicken into savory muffins with a molten mozzarella center and crunchy top, served with tomato sauce.