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cooking.nytimes.com
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Briny olives, creamy cheese, and tangy vinaigrette elevate this pasta salad recipe that's great for lunch, picnics, and barbeques.
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Chicken, broccoli, and rice come together in a one-pot meal with creamy Cheddar sauce made with almondmilk.
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Get Cranberry-Stuffed Pork Chops Recipe from Food Network
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Get Inferno Soup Recipe from Food Network
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Give this gooey French favorite an Italian spin with thyme and sun-dried tomatoes.
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I couldn't ever find the perfect Waldorf salad - one that wasn't too mayonaise-y tasting, yet one that still held enough of the original flavor to be called a Waldorf. So I mixed and matched and experimented, and finally came up with a perfect twist on the classic Waldorf Salad recipe. Now I get requests for it at every family get together!
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Ready in 30 minutes or less, this smoked sausage and spinach linguine comes together under a cream sauce for an impossibly silky richness.
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Chicken and vegetables are simmered in a flavorful red wine sauce in this simple and easy coq au vin recipe.
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Get Happy Trails Granola Recipe from Food Network