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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sausage is an optional ingredient.
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Perfect with any meal, this spinach salad is a blend of sweet persimmon, tart pomegranate seeds, creamy goat cheese, and crunchy sliced almonds.
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A generous splash of Marsala wine gives extra depth to chicken braised with stewed tomatoes, Italian seasonings and gravy mix.
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This goat cheese sauce recipe is to be used with recipes like scalloped potatoes or macaroni and cheese which call for a cheese sauce.
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Everything's better wrapped in bacon!
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Get Sunday Meat Sauce with Orecchiette Recipe from Food Network
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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A shaved fennel salad with a Moroccan-inspired dressing.
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Get Tuna and Hummus Sandwiches Recipe from Food Network
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.