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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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These simple beets are wonderful in salads or by themselves as a healthy snack.
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Take comfort food to a whole new level with this tasty recipe full of cheesy goodness.
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Pickle juice makes an extra tender pulled pork.
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This easy to make dough can be shaped into pretzels or long bread sticks.
Ingredients: yeast, water, sugar, salt, bread flour, egg
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Traditionally Gumbo Z’Herbes is a Lenten and meat free dish. Truth is, it is great anytime and the addition of some Tasso produces a heartier dish. Feel free...
cooking.nytimes.com
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rye whiskey, vermouth, campari
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In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.
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Chayote is stuffed with a Cheddar and Parmesan, then baked until golden brown.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.