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This appetizer of toasted baguette slices topped with blue cheese, pear, and prosciutto is a crowd-pleaser.
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This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
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Sweet and salty flavors combine to make this irresistible salad.
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Hummus, Parmesan cheese, and pea shoots give the classic turkey sandwich a flavorful twist.
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A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
cooking.nytimes.com
Here are two versions of tuna tartare, one of them a classic ceviche Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey
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Spoon this tomato-ginger chutney over grilled sirloin steak as a topping.
cooking.nytimes.com
Scalloped corn is pure Americana Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping
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When it's cold outside, creamy pastas are the only thing that'll do.
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This refreshing salad mixes crunchy cucumber and radishes, red onion slivers, and chewy chickpeas in a tart cumin-spiked lemon dressing. Recipe by Marcia Kiesel
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Pork is rubbed with a spectacular spice mixture, wrapped with bacon and green onions, and slowly grilled to perfection. Try this super rub on all your grilled meats!