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cooking.nytimes.com
This recipe is adapted from ''U.S.A Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives)
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Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.
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This crusty chicken recipe bypasses breading and frying by dipping in Parmesan cheese and baking in the oven to achieve the appealing golden brown crust.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this creamy and cheesy sauce over toasted bread or English muffins for a traditional Welsh meal that can be made fairly quickly.
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Serve these dill and white wine baked beans as a healthful vegetarian main course or as a side dish alongside grilled chicken or lamb.
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
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Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil.
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Roasted carrot and fennel pork loin is a delicious and easy dinner to prepare for weeknights or dinner parties.
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These grilled ham and Cheddar cheese sandwiches with cranberry sauce and greens make a perfect lunch or light dinner.
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The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
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In this easy slow cooker recipe, chicken thighs are quickly browned on the stove and then cooked in the slow cooker with honey and mustard.