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cooking.nytimes.com
Spinach artichoke dip has a way of inciting controversy Should it be served cold or hot Is it lowbrow or classic
cooking.nytimes.com
This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator
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This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...
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Spicy corn chowder simmered in the slow cooker is perfect for a cold winter's day served with a chunk of sourdough bread.
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Get Lamb Kabobs Recipe from Food Network
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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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Get Buffalo Chicken Salad Recipe from Food Network
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Pesto and cheese-flavored scrambled eggs, brightened with cherry tomato slices and marinated artichoke hearts, are wrapped up in a flour tortilla with a slice of turkey bacon for a light, savory wrap that's perfect for breakfast or lunch.
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Assemble this easy mashed potato casserole ahead of time, with sour cream, parsley, and garlic, and quickly bake it when company comes over.