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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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The famous Irish-inspired cocktail lends its flavors to a delicious, moist cake. This spectacular cake starts with a cake mix, and is drizzled with whiskey syrup, filled with Irish stout beer caramel, and frosted with Irish cream frosting.
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Ground beef, potatoes, and Cheddar cheese are baked into a creamy casserole topped with French-fried onions for a comforting meal the whole family will love.
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Quinoa and broccoli are baked in a creamy mushroom sauce and topped with crunchy onions for a rich side dish perfect for any dinner.
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Chef John's homemade garlic-parmesan croutons are easy to make and the perfect crunchy topper for salads and soups.
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.
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This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
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Get Anytime Vegetable Salad Recipe from Food Network
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Buttery-tasting fava beans and fresh tomatoes steal the show in this robust shortcut soup.