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cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
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These crepes are filled with scrambled egg whites, mushrooms, and shredded cheese for an impressive brunch item. And they can be made ahead and refrigerated until needed--convenient for a large group!
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This cocktail is a must-have drink served at a restaurant in The Fairmont Empress in Victoria, British Columbia. It features the hotel's Empress Blend Tea-infused vodka.
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Get Steak Hand Pie Recipe from Food Network
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Easy homemade English muffins are pan-fried in clarified butter in this delicious version by Chef John.
cooking.nytimes.com
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned Cultured butter can be made at home, but it is becoming easier to find in supermarkets It’s worth seeking out
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Wonderful Italian bread made in a bread machine then baked in the oven.
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't let their mini size fool you, these slow-cooker party meatballs are packed with flavor.
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Don't tell your guests that the springform pan should get the credit for this beautiful torte. Cheese, tomatoes and basil are layered with pasta spruced up with egg whites, ricotta cheese, Italian seasoning and Parmesan.
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This chicken Parmesan sandwich is crunchy, juicy, and blanketed with plenty of rich tomato sauce and melty mozzarella cheese. Best of all, it's easy to make at...
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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.