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cooking.nytimes.com
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This soup-and-sandwich combo can be made up to a day ahead -- perfect for a picnic or a fun, casual dinner at home.
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This salad combines warm lobster chunks with tomato and avocado, sprinkled with crumbled feta cheese.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish.
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Recipe courtesy of Fortunato Nicotra, executive chef of Felidia.
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Get Un-Stuffed Cabbage Soup Recipe from Food Network
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This bison chili cheese dog recipe tops hot dogs with a leaner bison chili, sharp cheddar cheese, jalapeño peppers, and pepperoncini.
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This cool, creamy and tangy dressing is a spicy pink classic!
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These meatballs are a copy of a dish served at one of our favorite restaurants.
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Chopped hot dogs and traditional toppings are mixed together and stuffed into buns before going into the oven in this variation on the all-American tradition.