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This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy sautéed broccoli rabe recipe.
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This recipe is for an herb-accented baked dish with eggplant, red bell pepper, and onion, topped with cheese.
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Port- and wine-steeped prunes with mascarpone.
cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Loaded with salumi, mozzarella, and artichokes, this sandwich is an Italian deli on a roll.
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Tangy tamarind is the base in this traditional Filipino pork broth.
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This quick and easy macaroni and cheese pizza combines the greatness of pizza with the cheesy goodness of mac and cheese.
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In this chicken chile verde recipe, a whole chicken is cooked in a slow cooker with tomatillos, poblanos, and jalapeño.
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This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!
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Soft, warm corn tortillas are filled with crisp fish sticks and cabbage, and topped with tartar sauce and salsa.