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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These potato- and porcini mushroom-stuffed Ukrainian dumplings are like large ravioli. Serve them with butter and fresh herbs, fried onions, pork cracklings, or sour cream with dill.
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I had some left over cabbage and ham hock and threw this together. I was very surprised because it sounded yucky.
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Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
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These gluten-free drop cookies made with almond flour, dates, walnuts, and chia seeds are quick and easy to make and paleo-friendly.
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Shell pasta, imitation crab (or lobster meat), and black olives are blended with a unique dressing of Dijon mustard, Worcestershire, hot sauce, mayonnaise, and Catalina dressing. Cubed Cheddar completes this delightful dish.
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Get Squid Ink Spaghetti with Bell Pepper, Calamari, Shrimp, Ricotta and Colonnata Lard Recipe from Food Network
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Get Herbes de Provence Red Potato Oven Fries Recipe from Food Network
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Get Charred Brussels Sprout Crostini Recipe from Food Network
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Salad greens, Granny Smith apple, feta cheese, and walnuts are tossed in a blueberry balsamic dressing in this colorful fall fruit salad.
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Jumbo pasta shells are stuffed with Italian sausage and shredded mozzarella cheese, topped with marinara sauce and more cheese then baked until bubbly and browned.
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Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.