Search Results (12,359 found)
cooking.nytimes.com
Stracciatella is like an Italian egg drop soup This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli I’d never seen a stracciatella with tomatoes until I came across this recipe.
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Get Spanokopita Recipe from Food Network
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Upside Down Apple Cake with caramel sauce and apple wedges in a flour cornmeal batter.
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Get Chicken and Dumplings Recipe from Food Network
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Get L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad) Recipe from Food Network
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This wonderful beef casserole is chock full of vegetables including cauliflower, carrots, and asparagus!
cooking.nytimes.com
Coconut and banana pair up in a heavenly way, especially for breakfast Enter these delectable pancakes, in which a bit of coconut flour is swapped for the usual all-purpose flour A generous helping of banana lends a rich creaminess to the cakes
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
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This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
cooking.nytimes.com
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust Sometimes I substitute beet greens for the Swiss chard.
cooking.nytimes.com
This is a very comforting and pretty main dish with several layers of good flavor.