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Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
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A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
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Freeze the ingredients for this potato and corn chowder ahead of time, dump them in your slow cooker, and dinner's ready with little effort.
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For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.
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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
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.
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Zucchini fritters are seasoned Greek-style, with feta cheese and chopped fresh mint, and lightly fried in olive oil.