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This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
www.chowhound.com
I began making these appatizers as a simple experiment, but now you can try a microwave based cracker recipe of my own design. Enjoy!
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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This shortcut take on a Spanish tortilla recipe includes smoky pimenton, shrimp, and potato chips.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A classic deli-style grilled chicken sandwich recipe.