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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Get Falafel Recipe from Food Network
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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If only it were healthy enough to eat every day.
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Get Delores' No Bake Moon Rock Cookies Recipe from Food Network
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You've never had S'mores like this before.
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This is my Grandmother's recipe. It is a must for all holiday meals!
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Transform sheets of matzo bread into quick and tasty pizzas with a spread of marinara sauce, a dash of garlic salt and dried oregano, and a sprinkling of cheese, tomatoes and olives. Bake until bubbly and serve.
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Toss together chicken strips, crumbled bacon, Parmesan cheese, and homemade croutons to make a tasty Caesar salad-style filling for pita bread halves.
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A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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These homemade chicken nuggets are baked, not fried, and get their nutty flavor from wheat germ.