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This hearty tuna casserole is dramatically different and decadently delicious. A creamy blend of tuna, spinach, and hard boiled eggs is topped with buttered bread and baked until crispy on top and hot and bubbly inside.
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This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
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This is an original Peruvian recipe for cilantro rice with chicken, carrots, and peas, simmered in beer.
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Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
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Made with lasagna noodles, this casserole is full of pierogi flavors: bacon, sharp Cheddar cheese, potatoes, and sour cream.
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This easy salad is quick to throw together out of pantry ingredients. Sweet canned peas and corn, canned mushrooms, and hard-boiled egg combine with a creamy dressing and some zesty pickled pimentos.
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This easy-to-make variation of the beloved green bean casserole includes corn, sour cream, and cheese, and has a buttered cracker topping.
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Oysters and bacon mingle with onion, celery, green pepper, and garlic in this savory pie recipe from South Jersey.
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Chicken breasts are simmered in a rich tomato-mushroom sauce with paprika then served over hot egg noodles.
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Seasoned chicken is stewed with tomatoes and served over mixed vegetables. Goes well with rice.
cooking.nytimes.com
I prefer to cook my own black beans for this pâté With white and red beans, the difference between canned and home-cooked isn’t significant enough to matter in the pâté It does matter with the black beans, though
cooking.nytimes.com
Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer Wait until the caponata is finished before toasting the bread (The New York Times)