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These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Thinly sliced pork is stir-fried with ginger, daikon radish, sake, and mirin in this easy Japanese weeknight dish that's full of flavor.
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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Pairing smoked trout with green apples creates a terrific sweet-tart-smoky combination.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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Super satisfying and super easy.
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Lamb meat, potatoes, and carrots are the basic ingredients in this great stew.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.