Search Results (3,315 found)
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network
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Get Southern Creamed Corn Recipe from Food Network
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Get Moro (Black Bean and White Rice) Recipe from Food Network
www.allrecipes.com
Liverwurst sausage is mixed into a velvety pate and frosted with cream cheese. Serve with crackers, veggies or tiny deli rye slices. This is better if done up the day before serving to give flavors time to mingle.
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Do you love the favors of the classic Cobb salad, but want a more flexible or party friendly presentation? Then you will love this sandwich. It combines chicken, avocado, bacon, and blue cheese into a fabulous sandwich, perfect for party platters or picnics.
www.delish.com
You gno you want some. 😈
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An easy recipe for twice-baked potatoes with green chiles and cheese.
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Traditional New Year's food from the South--black-eyed peas, ham hocks, and greens--are transformed into a hearty, warming soup with the addition of chicken broth, tomatoes, and spices.
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.