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Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and theyre astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
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If you have butter, onion, salt, chicken broth, and rice, you have all the makings for this simple side dish, so try it at your next dinner!
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Easy buttered egg noodles with grated Parmesan cheese, parsley, and plenty of butter!
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Chicken and rice in a sour cream sauce speckled with poppy seeds and seasoned with dill. Turkey may be substituted for the chicken.
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Get Saffron Halibut Packets Recipe from Food Network
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Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
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Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
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Crunchy green pistachios and sweet red berries provide contrasting colors and flavors in this easy, refreshing ice cream dessert.
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A delicious drink, and as valuable as the name implies; Black Gold will warm you from the inside out.
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Get Bibb and Arugula Salad with Raspberry Vinaigrette Recipe from Food Network
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These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.