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Serve this creamy broccoli and cheese casserole as a side dish or a vegetarian main course.
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If you're Jewish or have family from Eastern Europe, you may have had a savory version of kugel as a side dish.
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John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Craving s'mores but no campfire in sight? Try these s'mores pudding cookies with vanilla pudding, graham crackers, and chocolate chips.
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Make and eat this delicious and easy pie within about an hour. Condensed milk, key lime juice and whipped topping are combined, poured into a graham cracker crust and chilled.
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Apple pie filling and melted caramel topping are a sublime variation to cheesecake.
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Sweetened condensed milk makes this pie velvety, and the lemon juice compliments the cream cheese beautifully.
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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
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Delicious Italian plum dumplings in a yummy brown sugar sauce are a family favorite. This recipe came from Istria, in the former Yugoslavia.
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Quick and easy black bean burgers, spiced up with chili sauce, cumin, garlic and chili powder. A tasty alternative to the frozen kind.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party