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Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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This easy make-ahead casserole recipe has cheddar and Jack cheese, eggs, sausage, and bread baked into a satisfying breakfast or brunch dish.
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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.
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A charred Hatch chile pepper adds a hint of spice to grilled fresh corn in this quick and easy summer salad with goat cheese and lime juice.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Broccoli rabe, also called rapini, is known for its slightly bitter and peppery taste. Blanching it before grilling helps tone down the bitterness.
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Vodka with blackcurrant liqueur and ginger ale.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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If fall had a signature cocktail this might be it Slice some apples, muddle Add rum, lemon juice, simple syrup, a dash of bitters, a sprinkle of cinnamon and shake
Ingredients: apple, white rum, lemon juice, syrup
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Chocolate-covered bacon is the perfect marriage of sweet and savory that will make all the bacon lovers in your life happy.