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Cannellini beans replace chicken in this vegetarian version of Buffalo chicken dip even your non-vegetarian family and friends will love.
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This recipe for a creamy green tomato salsa with tomatillos, avocado, and sour cream is famous in Houston, Texas.
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Chef John's French-style creamy frozen vanilla custard can be served soft in cones or frozen until firm and scooped into cups.
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If you've never eaten a fresh cherry pie, you're in for a treat. It's a bit of work to pit the cherries, but once this is done, there's not much left to do to make the filling: just mix the cherries with almond and vanilla extracts, sugar, tapioca, and a pinch of salt.
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Maple syrup and vanilla extract flavor this appealing fall pie.
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Hot cocoa that freezes your taste buds! A terrific snack for hot days, with a wintry twist. Ice cream is blended with instant cocoa mix, milk and crushed chocolate cookies.
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Get Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard Recipe from Food Network
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
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A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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This simple and flavorful side dish uses cream cheese, Cheddar cheese, and jalapeno pepper to boost canned corn to new heights.
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Close your eyes when you take a bite of these apple pear hand pies with warm spices and a chocolate drizzle, and you can almost hear the crunch of autumn leaves beneath your feet.