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An elegant first course for when you want to impress.
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Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.
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Get Matzo Ball Soup Recipe from Food Network
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
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This recipe makes traditional crab cakes. Enjoy!
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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This twist on jasmine rice makes a full-flavored side dish.
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This recipe has evolved over the years and one that originally I made just for myself on cold winter nights. Then my friends discovered it and love it so I thought...