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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Ingredients: flour, garlic, semolina flour, yeast, salt
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A cream cheese and mayonnaise base hosts kielbasa sausage, jalapeno pepper, and cheese for a warm appetizer dip perfect for your next football-watching event.
cooking.nytimes.com
Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes It looked so comforting that I decided to use canned tomatoes and make a winter version The onion not only contributes flavor but also texture to this thick potage.
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Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping.
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This is a cozy, savory side dish flavored with basil and mushrooms.
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Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
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A chunky version of salsa verde.
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A rich three-cheese spaghetti squash gratin recipe.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Welcome to flavor town.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.