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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.
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This classic Italian-American comfort food works with any kind of sausage, but Chef John prefers the fennel and anise flavors of sweet Italian sausage with the beans.
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This creamy pesto gives avocado toast a run for its money.
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This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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Make your own gluten-free dough for pizza crusts or flatbreads using this straightforward, family-friendly recipe ready in 1 hour.
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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
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Put a summer spin on pizza with smoked sausage and barbecue sauce.
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This recipe will deliver tasty mushrooms stuffed with cheese, onion, and artichoke hearts.
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There's no reason to order out for pizza when it's this easy to make a delicious, creative pie at home.
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This salad is the epitome of summer in a bowl.