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cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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Leftover turkey gets its mojo back in Chef John's cornbread-encrusted tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.
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A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake.
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Get Spinach-Artichoke Soup Recipe from Food Network
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Get Tex-Mex Tomato Soup and Grilled Cheese Recipe from Food Network
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Get Abruzzo Summer Minestrone Recipe from Food Network
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Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.
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Get Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream Recipe from Food Network
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Prunes soaked in vermouth add a twist to a classic stuffing.
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Chef John's recipe for lobster mac and cheese is an elegant, decadent way to impress that special someone in your life.