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cooking.nytimes.com
Getting supper on the table quickly makes you feel efficient Baking a batch of soft dinner rolls makes you feel cozily competent This may be an unfashionable virtue, but it is also a deeply satisfying one.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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Brussels sprouts with a bold dressing are downright delicious.
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A big Boston butt pork roast is slathered with fennel seed, ouzo, and garlic, then slowly roasted on a bed of sliced onion and fennel for a magnificent main course. The cut reaches tender perfection in about 5 hours of roasting time.
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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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A fun, healthy Buffalo cauliflower recipe with blue cheese dressing.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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A silky garbanzo bean puree lends body to this vegan-friendly gravy.
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