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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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This hearty version of miso soup has potatoes, mushrooms, tofu, and seaweed--try it on a cold night for a satisfying meal.
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American chefs are busy riffing on this Italian classic. Here, Grace Parisi shares her own tasty variation on the traditional potato gnocchi.
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When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.
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Any person can make this savory soup with vegetable juice cocktail, potatoes and onion. Use frozen or canned mixed vegetables.
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Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.
cooking.nytimes.com
I’ve always loved the combination of pesto and warm potatoes I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.
Ingredients: yukon gold, pistou
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Biscuits and gravy get a mess-free makeover.
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Get Smoked Paprika Potato Wedges Recipe from Food Network
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Get Chickpea and Potato Soup Recipe from Food Network
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days.
Ingredients: teff flour, water, vegetable oil