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Fresh cranberries, maple syrup, brown sugar, and walnuts spice up this delicious crumb-topped apple pie.
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This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine It is a marvelously flavorful dish, rich with garlic and salty pancetta It is one to keep.
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Here's a quicker way to make the classic comfort food dish chicken potpie. Instead of making a pastry, use breadcrumbs to top the creamy chicken and vegetable mixture, bake, and voilà.
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These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Breaded Chicken Marsala Recipe from Food Network
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Get Creamy Three-Cheese Baked Mac Recipe from Food Network
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Everything you love about cobb salad, with one amazing shortcut.
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Chicken breasts are simmered with marinara sauce in a slow cooker, then topped with mozzarella and Parmesan cheese in this simple recipe.
cooking.nytimes.com
These have a delicate texture and a wonderful savory taste They’re a little tricky to turn, as they can fall apart Don’t make them too thick and use an offset spatula, and it will be easier for you
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Get Prosciutto Lamb Burgers Recipe from Food Network
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You'll want to slather this lemony aioli all over the 'shroom and the fries.