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Get Taco-Stuffed Potato Skins Recipe from Food Network
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Get Tilapia and Shrimp Tacos with Cabbage Slaw Recipe from Food Network
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I was at a loss on what to serve for a friend's birthday—she and another guest are allergic to gluten, and another guest is vegan. I wanted to make a hearty...
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Ring in Chinese New Year with this traditional vegetarian dish.
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Get Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese Recipe from Food Network
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine) A lightly sweet, butter-cream cheese frosting finishes it off Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil