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cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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Get Surprise-Inside Star Cake Recipe from Food Network
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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Get Corned Beef Hash Recipe from Food Network
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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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Find out how this Top Chef and top judge prepares his killer stuffing!
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Get Apple Nut Bread Recipe from Food Network
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Get Knockout Coconut Shrimp with Spicy Mango Sauce Recipe from Food Network