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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
cooking.nytimes.com
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan
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A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!
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Get Farfalle Del Mondo Recipe from Food Network
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An easy grilled cheese recipe
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.
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This classic Italian-American comfort food works with any kind of sausage, but Chef John prefers the fennel and anise flavors of sweet Italian sausage with the beans.
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Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Stock, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs.
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Get Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe from Food Network
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Get Corn-Bacon Spoon Bread with Tomatoes Recipe from Food Network
cooking.nytimes.com
A delicious salad that works equally well warm or at room temperature.