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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com.
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Get Grilled Sweet Potato and Green Onion Salad Recipe from Food Network
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Montaditos are basically bite-sized, open-faced "sandwiches" that are found across Spain's Basque region and feature tasty ingredients "mounted" on thick slices of baguette.
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This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.
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Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts.
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Haddock fillets, sliced tomatoes, and red and yellow peppers baked in individual foil packets. Great served with rice and steamed asparagus.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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Star chef Mario Batali's outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, broccolini, and shavings of ricotta salata cheese.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.