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cooking.nytimes.com
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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Get Banana Bread With Chocolate Chips and Chocolate Glaze Recipe from Food Network
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This cowboy-style recipe for pinto beans turns legumes, tomatoes, barbecue sauce, chile peppers, and cumin into a warming stew or side dish.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Artichoke-Mortadella Flatbread Pizzas Recipe from Food Network
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Get Granola Bars Recipe from Food Network
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Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.
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This curried calamari ceviche recipe uses bright citrus flavors for an easy summer dish.
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We can't get enough of this whiskey-infused lemonade; tart and sweet, it's an ideal cooler on a hot day.