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cooking.nytimes.com
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once
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Get Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano Recipe from Food Network
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Get Positano Pizzas Recipe from Food Network
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Get Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar Recipe from Food Network
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Spiced apples get tucked under fluffy biscuits in this irresistible cobber.
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Cranberries may call the holidays to mind, but this combination tastes great any time of year. You can serve the chutney warm or at room temperature.
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Silken avocado, tart apple and sweet grapes and raisins make this a splendid chicken salad.
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This is a memorable combination, especially when all warm and bubbly. There 's sugar for sweetness and vinegar for a bit of sour, and lots of cabbage and thinly sliced apples. Makes two generous servings.
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Apples are covered with an oat and cinnamon crumble, topped with butter and baked -- very quick to assemble!
Ingredients: apples, butter, flour, sugar, oats, cinnamon
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Get Apple Charlotte Recipe from Food Network
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These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious...
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A colorful combination of hardy greens, avocado, pear, walnuts, and raisins is tossed with a flavorful vinaigrette dressing for a healthful and hearty salad.