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cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
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Gruyere cheese and spinach combine to make a casserole that will tempt and delight everyone at the dinner table or social gathering.
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Grilled jalapeno peppers wrapped with bacon and stuffed with a mixture of cream cheese, sun-dried tomatoes, and chopped fresh basil make a zesty appetizer. The peppers can also be oven roasted, and red or yellow bell peppers can also be used.
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Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and then covered in a rich sauce.
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Thin spaghetti cooks up fast and fresh with Italian sausage, asparagus, and tomatoes for an easy weeknight meal.
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Even non-cheesecake fans enjoy these rich and creamy butterscotch cheesecake bars with a buttery graham cracker crust.
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This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!
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Homemade lamb patties seasoned with cumin and coriander are layered with feta cheese, spinach, and tzatziki in these grilled lamb sliders.
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A hearty vegetarian breakfast or brunch casserole. I made it up in a pinch during a brunch party, and it was the only dish that was finished! I like to use a dense buttermilk bread for this recipe, and a thick blue cheese dressing.
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Not only is Chef John's recipe for no-bake mac and cheese delicious, but it's a triumph of textural perfection. The recipe serves two, but makes enough cheese sauce for a second batch. Store it in the fridge until the next time you crave mac 'n' cheese.