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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
The hardest part of this salad if finding the right cheese and meat. Once you've got that, you're laughing. It's the ideal picnic side because it can't get soggy...
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This parsnip and cauliflower purée recipe is simple to prepare and a healthy substitute for mashed potatoes.
www.foodnetwork.com
Get Brioche Recipe from Food Network
www.allrecipes.com
Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese.
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
www.delish.com
Say goodbye to that bowl of gluey, cardboard-tasting mush.
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A rich baked ziti Alfredo recipe with chicken and broccoli.
www.allrecipes.com
Balsamic and herb quinoa salad with fresh mozzarella cheese, almonds, and lima beans is a hearty side dish or lunch.
www.allrecipes.com
Creamy, cheesy sauce with flavorful bacon and mushrooms over farfalle pasta.
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All the ingredients and flavors of a cold margarita are combined in a lemon-lime gelatin-based treat. For grown-ups only!