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cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
cooking.nytimes.com
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb
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Get Classic Chicken in Red Wine Recipe from Food Network
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An easy pizza recipe made with homemade dough topped with shredded chicken, sweet and tangy barbecue sauce, smoked Gouda, mozzarella, and red onion.
www.allrecipes.com
Heavenly double chocolate ice cream with peanut butter swirls tastes so good, you'll have a tough time justifying ever buying ice cream again.
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Bake fresh cherries under a gluten-free crumble topping in an air fryer for a dessert that avoids heating up the kitchen on a hot day.
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This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
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This recipe is fast and easy to make. It's a true chocolate lover's dream cookie.
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Elegant and simple for a special breakfast or brunch, this baked souffle is made with frozen cheese-filled blintzes and lots of sour cream and eggs.
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This simple recipe makes a delicious chocolate Bundt cake.
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A low calorie milkshake that can be modified to produce a variety of flavors, and is a great use for leftover coffee. Use different flavors of hot cocoa mix to make different flavored milkshakes.