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cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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A tangy, ooey gooey omelet sure to please the pampered palette. I like to use Dubliner Irish cheese instead of Parmesan if I can get it.
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This dish is a real winner because it makes a delicate and delicious breakfast, brunch, lunch, supper, or late night snack!
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Moist, grilled fish fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!
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This quasi-Mexican dish is one of my favorite summer meals. I concocted it about 4 years ago when I had a limited amount of ingredients and it seemed to fall...
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Get Veal Parmigiana Recipe from Food Network
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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This quick and easy recipe covers boneless chicken breasts in a mixture of Parmesan cheese and mayonnaise then coats them in bread crumbs.
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These adorable ladybug crackers are a cute, healthy finger food for kids if you are looking for birthday party ideas for boys or girls.