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cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
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Get Baked Ziti Recipe from Food Network
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Colcannon, the humble and beloved dish of mashed potatoes and cabbage, gets extra richness of flavor from leeks, butter, caraway, and anise seeds. It's a perfect side for your corned beef dinner.
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Light, cheesy pillows of pasta with a hearty sauce.
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Get Olive Oil Oven Fries Recipe from Food Network
Ingredients: potatoes, olive oil, garlic, salt
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Get Spice-Rubbed Strip Steaks with Sweet-and-Spicy Onion Sauce Recipe from Food Network
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CROSSING OVER THE GREEN PLANTAIN . . . OUR INSPIRATION. by The Simple Chef® , Chef DonClark Williams Earlier in the evening a woman had told me she needed to...
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Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.
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Get Rainbow Pizza Recipe from Food Network
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Beef stew meat is slowly simmered with tomato-vegetable juice cocktail, onion, chili powder and Worcestershire and then potatoes, carrots and celery are added at the end and cooked until just tender.
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Get Fried Chicken Recipe from Food Network