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cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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This is the Ultimate Holiday Dessert! As a kid I rememeber the smell of mom's sweet potato casserole cooking in the oven, and a house full of friends and family...
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Get Harvest Spice Cookies Recipe from Food Network
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Get Cinnamon and Chocolate Banana Bread Recipe from Food Network
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Get Sausage-and-Basil-Stuffed Tomatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Updated Waldorf Salad with Apple Vinaigrette Recipe from Food Network
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Add some zing to your morning with granola and sour cherries in bar form.
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Get Fried Brussels Sprouts with Walnuts and Capers Recipe from Food Network
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Slow-cooked apple slices and cherries are topped with warm, spiced crescent rolls just before serving.
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Get Off-White Salad with Citrus-Balsamic Vinaigrette Recipe from Food Network
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Get Endive, Pear, and Roquefort Salad Recipe from Food Network