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cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Montaditos are basically bite-sized, open-faced "sandwiches" that are found across Spain's Basque region and feature tasty ingredients "mounted" on thick slices of baguette.
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Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro.
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Traditional potato and sauerkraut fillings are stuffed inside a sour cream and egg dough to make these Polish dumplings!
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Two kinds of cheeses make this simple bruschetta everyone's favorite. Adjust the quantities of herbs to taste.
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Great Northern beans are simmered with chicken, onion, and jalapeno pepper in a slow cooker for a warm and spicy chili perfect for weeknights or game days.
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A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
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Star chef Mario Batali's outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, broccolini, and shavings of ricotta salata cheese.
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This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
www.chowhound.com
A tasty crab cake recipe made with crumbled cornbread. Lemon and caper mayonnaise is spooned on top of each cake.