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Credited as the birthplace of the first mixed drink with its signature cocktail,the Sazerac, The Roosevelt's Sazerac Bar has undeniable bragging rights.
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Get Whole-Wheat Rotini Mac and Cheese Recipe from Food Network
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Homemade croutons are a great way to put leftover bread to good use.
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Toasted crusty bread topped with sliced mozzarella cheese, fresh basil, and grilled avocado slices makes a delicious summertime lunch.
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There are so many recipes for Granola out there, you just never know which is best. In my opinion, they are all good, in their own way, so the variances are all...
cooking.nytimes.com
This simple dish from Pierre Franey is light and delicious It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood The bread crumbs added at the end provide excellent texture.
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Get Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil Recipe from Food Network
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.
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This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Ingredients: pork, oil, flour, egg, panko
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.