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Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.
cooking.nytimes.com
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice A bed of arugula and mint adds freshness to cut through the heat
cooking.nytimes.com
Orzo is a type of pasta that looks like rice It’s popular in Greece, where it is baked in casseroles like this one If you like comforting dishes like macaroni and cheese, you’ll like this.
cooking.nytimes.com
This rectangular tart is like a pizza but easier Instead of a yeast dough, the base is a crisp pastry made with olive oil The recipe makes enough dough for 2 tarts.
cooking.nytimes.com
These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes
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Beef cubes are sealed in tin foil with carrots, chopped onion, butter, water, and seasonings. This is designed for campfire cooking, but can also be done in the oven.
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Easy enough for a beginner and fast enough for a weeknight dinner, these stuffed mushrooms offer a full mushroom flavour with a hint of garlic. Instead of a slow...
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Just another reason to stay in your comfy pants and NOT go to a loud bar.
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Get Ham and Cheese Pinwheels Recipe from Food Network
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Matt Lewis is enamored of fondue in fact, he had a special pot made for dessert fondues at his former Manhattan shop, Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick.
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Need a great dish in a hurry?  Try this savory skillet dish brimming with hot cooked pasta, broccoli, seasoned sausage, and a creamy broccoli cheese sauce.
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All cups should be made of bread, tbh.