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cooking.nytimes.com
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted
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Golden brown brioche French toast is stuffed with a deviled egg filling in this brunch dish sprinkled with maple bacon for extra oomph.
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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This bruschetta recipe pairs creamy goat cheese with peppery sautéed radicchio.
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This easy roasted pork tenderloin recipe first sears the pork on the stovetop and then roasts it in the oven with figs and pears to serve on the side.
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Mangos and bananas are blended with milk and yogurt creating a quick and easy snack or breakfast.
Ingredients: mangos, bananas, vanilla yogurt, milk
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin
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What better way to start your morning than with this quick and easy pina colada smoothie, made with mango, pineapple, milk, and coconut yogurt.
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This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!
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Coconut milk, yogurt, chocolate, and cherries are frozen together to make these delicious chocolate-covered cherry Popsicles®.
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Granny Smith apples, marshmallows, and walnuts are folded together with lemon yogurt for a quick and refreshing summer salad.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.