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This easy casserole is a great way to use up leftover hard-boiled eggs.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Get Halibut Ceviche Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy sautéed broccoli rabe recipe.
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This recipe is for an herb-accented baked dish with eggplant, red bell pepper, and onion, topped with cheese.
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Port- and wine-steeped prunes with mascarpone.
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Loaded with salumi, mozzarella, and artichokes, this sandwich is an Italian deli on a roll.
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Tangy tamarind is the base in this traditional Filipino pork broth.
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This quick and easy macaroni and cheese pizza combines the greatness of pizza with the cheesy goodness of mac and cheese.
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The sweet and tangy salad duo gets warm and toasty.
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A recipe for grilled pork chops rubbed with five-spice and served with fresh plum sauce simmered with garlic, ginger, shallots, honey, and soy sauce.