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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
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Get Heirloom Tomato and Pecorino Gratin Recipe from Food Network
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Get Mortadella Bites Recipe from Food Network
Ingredients: puff pastry, mortadella, egg, gruyere
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This vegetarian breakfast burrito recipe combines eggs and Cotija cheese with a black bean–vegetable salsa, all wrapped up in a flour tortilla.
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Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.
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Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.
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Marinated in Cholula, these shrimp tacos will spice up any weeknight.
cooking.nytimes.com
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both) Curly kale and Russian kale are more tender than black leaf kale This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
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Get Pork Sausage with Herb Spaetzle Recipe from Food Network
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Get Angel Food Cake with Tropical Fruit Compote Recipe from Food Network