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This recipe is by Frank Bruni and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Enjoy savory crepes with these creamy chicken crepes topped with golden, bubbling Cheddar cheese.
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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Get Buckwheat Blini Recipe from Food Network
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This springtime riff on deviled eggs has a tangy goat cheese filling and crunchy bits of asparagus.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Beef frankfurters wrapped in cheese and bread, buttered and baked to a golden brown.
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Get Passion Fruit Cheesecake Recipe from Food Network
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These jumbo muffins are stuffed with a creamy strawberry filling and are perfect for sharing.
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Breaded chicken is baked with spaghetti sauce and cheese in this tasty, family-friendly chicken parmigiana dish.