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cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Chicken, broccoli, and rice come together in a one-pot meal with creamy Cheddar sauce made with almondmilk.
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Get Brunch Tart With Spinach, Olives and Leeks Recipe from Food Network
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Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.
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Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch.
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You had us at...well, all of the above.
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A tasty cabbage and potato colcannon is enriched with sour cream and butter, then baked until hot and topped with melted Cheddar cheese. Make it as a side or a meal.
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This easy chicken dinner will become your weeknight go-to.
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I developed this for the Top Chef recipe contest. It's yummy. We like it best served with crusty sourdough bread and corn on the cob. [Recipe is for one packet...
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Get Rack of Pork in Clay Pot Recipe from Food Network
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Get Jack O'Lantern Stew Recipe from Food Network
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Customize this versatile skillet with your favorite vegetables!