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This irresistible party dip combines braised leeks and red and yellow onions with cream cheese, Parmesan, and mayonnaise, baked until bubbling.
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Is it even winter if you're not eating soup in a bread bowl?
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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Retro jello salad recipe made with pineapple, cucumber, horseradish, and lime jello.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
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In this French-German version of pizza, Chef John uses bacon, onion, and a creamy cheese mixture as toppings for these savory tarts.
cooking.nytimes.com
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon I figured if it worked so well in that dish, it could also in a quiche
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Get Ricotta, Ham and Scallion Tart Recipe from Food Network
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For a protein-packed breakfast, make this quick and easy omelet that has mushrooms, green onions, and a generous helping of Cheddar cheese.
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Recipe By: Grace Parisi Servings: makes about 2 cups