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Mayonnaise adds a creamy texture to this simple seasoned potato side dish.
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This recipe is by Alice Hart and takes 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cabbage is stuffed with rice, pork and vegetables in these classic cabbage rolls. This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it!
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Get Dad's Meatloaf Recipe from Food Network
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For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds.
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This recipe combines leftover ham and mashed potatoes with cheese, garlic, and vegetables to make a delicious casserole the whole family will love.
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An earthy, tangy lentil salad with parsley and lemon juice makes the perfect backdrop for seared fresh tuna steaks.
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This recipe makes flavorful pan-fried chicken or turkey croquettes that are crisp on the outside and moist on the inside.
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Here's a quick recipe for a light and tasty pasta dish which combines the sweet tang of tomatoes and the peppery bite of watercress.
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Chef John's "pan-roasted" chicken breasts are fast, easy, and delicious. Leaving the skin on adds a lot of flavor and keeps the chicken juicy.
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This comforting breakfast casserole is great for using leftover ham; just chop it up and bake it with creamy, smooth grits, and Cheddar cheese.
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These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.