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cooking.nytimes.com
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan
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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
cooking.nytimes.com
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
www.foodnetwork.com
Get Darwell's Crawfish Etouffee Recipe from Food Network
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Get 2-for-Tea Individual Yorkshire Puddings with Rare Roast Beef Recipe from Food Network
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Get Farfalle Del Mondo Recipe from Food Network
www.allrecipes.com
This pink and red potato salad is made with beets, potatoes, carrots, and sauerkraut.
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These pan-fried crispy zucchini fritters make a tasty vegetarian main dish or light side dish and take only half an hour to prepare.
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This is a simple cucumber-and-tomato salad with a quick homemade dill-flavored balsamic vinaigrette dressing.
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Using ranch dressing as the base for this salad with potatoes, carrots, peas, pickles, onion, and ham makes for a fantastic twist to traditional potato salad.
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This is a recipe my mom came up with when we were snowed in. Serve it hot or cold. Use flavored feta to add some extra seasoning to your dish.
www.delish.com
If your grocery store doesn't carry green tomatoes, find someone with a garden.