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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the...
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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Switch from your typical grilled cheese sandwich by using mayonnaise instead of butter and add a little kick with pepperjack cheese.
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Try this tasty, quick-cooking casserole featuring chicken, colorful vegetables and a special ingredient - stuffing - that adds great texture and flavor. 
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Classic comfort comes in the form of chicken, broccoli and-you'll love this-stuffing, all in an ooey-gooey cheese sauce. Get a big helping of melty-meets-hearty in every bite.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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If you can make boxed macaroni and cheese, you can make this one-pan mac and cheese from scratch! The bacon, chives, and crispy bread crumb topping add extra flavor and texture.
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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Get Fancy 5-Minute Grilled Cheese Recipe from Food Network