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An easy recipe for baked macaroni and cheese made with cheddar and Gouda cheese and baked with a crispy panko breadcrumb topping.
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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I had an aha! moment in my search for perfectly poached chicken that is good for dinner and then good the next day for lunch after I attempted beer up the butt...
www.delish.com
These cookie pops are just another reason to eat everything and anything on a stick.
www.allrecipes.com
Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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A tangy, ooey gooey omelet sure to please the pampered palette. I like to use Dubliner Irish cheese instead of Parmesan if I can get it.
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Moist, grilled fish fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!
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Get Veal Parmigiana Recipe from Food Network