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Recipe courtesy of executive chef Dan Swinney, Lidia's Kansas City, and executive chef Eric Wallace, Lidia's Pittsburgh.
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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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The crunchy bottom takes rice to a new level.
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Get Swiss Chard Saute Recipe from Food Network
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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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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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Not only is Chef John's recipe for no-bake mac and cheese delicious, but it's a triumph of textural perfection. The recipe serves two, but makes enough cheese sauce for a second batch. Store it in the fridge until the next time you crave mac 'n' cheese.
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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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Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.