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cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
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Like other awesome flavor combos, this is a taste sensation for the ages. It’s a decadent treat that satisfies the craving for Mac-n-Cheese AND Fondue at once...
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This cool, refreshing punch is made with white grape juice, lemonade mix, and cucumbers. Garnish with thin-sliced lemons and cucumbers.
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A breakfast casserole with corned beef hash, egg noodles and cheese.
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English muffins are topped with Cheddar cheese to make a simple appetizer that everyone will enjoy.
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Lamb chops topped with cracked peppered bacon and sauteed mushrooms. Simple and very filling. Good served with grilled red peppers and green onions.
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These delicious stuffed mushrooms with bacon, Edam cheese, rosemary, and onion are the perfect finger food or appetizer for any occasion.
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These adorable shooters taste like mini spiked Arnold Palmers.
Ingredients: lemons, water, sugar, vodka, lemon
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This creamy vegan macaroni and cheese gets its cheesy flavor from nutritional yeast and is easy to make when you're craving comfort food.
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Beef brisket baked in chili sauce, onion soup mix, and cola. Can also be cooked in a slow cooker for 6 to 8 hours.
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Why does this look like a rainbow? Because it has seven layers of gelatin, each in a different flavor and color - cherry and strawberry to lemon and lime.
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Great hot sandwiches and you need both hands to eat them.