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This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blue cheese and bacon shine in these delightful potato pancakes with a crispy crust that you can serve as a side dish or hot appetizer.
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Stack up all the components of an antipasto platter for a sandwich that's molto bene.
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The ideal sweet-and-salty treat to nibble on.
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A sweet, uncooked pastry filling made with eggs, sugar, butter, water, lemon juice, and potato flour.
Ingredients: butter, sugar, eggs, potato flour, water, lemon
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Get Dark Chocolate Bark Recipe from Food Network
cooking.nytimes.com
If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes First, brown the chorizo or kielbasa and set aside
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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
cooking.nytimes.com
Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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A lovely creamy soup with fragrant prosciutto and the unique flavor of green garlic.
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Swap spuds for cauliflower in this low-carb version of creamy potato salad complete with bacon, hard-boiled eggs, and sweet pickles.