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Kale, artichoke, and pancetta salad is topped with pecorino cheese for a quick and easy salad perfect as a side dish for dinner parties.
cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Ground turkey provides a leaner meat sauce for pasta in this recipe using both a tomato, tomato sauce, and tomato paste with fresh basil.
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Meatballs get a new spin with the addition of toasted pine nuts and sweet golden raisins.
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Hard candy 'shards' and edible blood decorate these spooky Halloween cupcakes.
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Ground turkey and turkey bacon add lightness to a meatloaf with the taste of a bacon cheeseburger.
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Wow kids at the next birthday party with this chocolate cake decorated with green Marzipan squares to look like a Minecraft Creeper.
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Get Crispy Cornmeal Okra Recipe from Food Network
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Chicken and prawns are quickly fried with vegetables, chiles, and sweet soy sauce to make this traditional Indonesian fried rice.
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Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. But that step's optional here.