Search Results (4,878 found)
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rémoulade recipe mixes the classic French ingredients with Asian soy sauce and Louisiana hot sauce.
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Super satisfying and super easy.
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A cream cheese and mayonnaise base hosts kielbasa sausage, jalapeno pepper, and cheese for a warm appetizer dip perfect for your next football-watching event.
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This is a sure-fired winner with any beef lover. It takes a little while to prepare, so be patient, but trust me, you will love this. The recipe yields the most tender and flavorful meat imaginable, and also has great eye appeal.
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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Taco seasoning in pasta = WIN.
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This traditional risotto flavored with porcini mushrooms, white wine, butter and Parmesan cheese is as classically Italian as you can get.
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The grocery stores offer a wonderful assortment of fresh herbs, so on your next visit, pick up a few for this fun and delicious recipe.
Ingredients: basil, thyme, rosemary, oregano, olive oil