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Get Moussaka: Eggplant Casserole Recipe from Food Network
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This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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This is my version of the best grilled cheese inspired by a local restaurant in DC. Rye bread is broiled with three types of cheese then pressed together to make a masterpiece of a hot sandwich.
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Poblano, Anaheim, and jalapeno peppers combine with melted cheese to make this tasty queso dip appetizer with a kick! It's perfect for watching football.
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A simple recipe for blue cheese dressing is made with buttermilk and mayonnaise.
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Carb so hard.
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Master the classic ham and cheese crepe, a French favorite that proves simple is best with the right technique and some Gruyere cheese.
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.