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cooking.nytimes.com
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
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Get Cioppino Recipe from Food Network
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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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A quick, easy grilled pork chop recipe with Tuscan flavors. The chops are drizzled with balsamic vinaigrette and served on a cannellini bean salad.
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Chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
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Get Halloween Ground Meat Ghoul-ash Recipe from Food Network
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This Italian meatball recipe, made with ground beef and pork, eggs, cheese, and seasonings, is delicious as is, in a sandwich, or over spaghetti.
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Get Vegetable Meatloaf with Balsamic Glaze Recipe from Food Network
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Get "In the Army Now" Lasagna Recipe from Food Network
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A crispy appetizer of pita chips topped with roasted eggplant and creamy hummus.