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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pesto Mac and Goat Cheese Recipe from Food Network
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A layer of dulce de leche caramel in the middle of these snickerdoodle-blondie hybrid bars makes them an extra-special sweet treat.
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These chicken wings are oven-baked and tossed in a spicy and flavorful Buffalo-style sauce for an easy appetizer or main dish when entertaining.
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This make-ahead vindaloo recipe is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items.
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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.
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Central Europeans love legumes and created many flavorful dishes using them, partly because legumes were inexpensive and more readily available during the hungry...
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Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.
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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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Spiced pastry cream sandwiched between layers of chocolate cake make for a decadent Halloween treat.
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Very rich and filling, this cheesy almond and rice casserole is great for potlucks and family gatherings.
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Get Steak and Eggs with Bubble and Squeak Recipe from Food Network