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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Have your classic mocha and white chocolate too! This recipe mixes white and regular chocolate to create a creamy, chocolaty treat for the coffee-drinker who loves chocolate too much to choose.
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
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Sekanjabin is a refreshing Persian drink. This recipe makes a ginger-flavored syrup which, when stirred into water, makes a spicy, refreshing soft drink.
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This creamy ham and noodle casserole is perfect comfort food for the day after a holiday when you have leftover ham but don't feel like cooking an elaborate meal.
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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Ground beef, potatoes, and Cheddar cheese are baked into a creamy casserole topped with French-fried onions for a comforting meal the whole family will love.
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Like a giant baked taco! Ground beef with Ranch Style beans and tomatoes on top of corn tortillas, in a cheesy casserole.
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An easy chicken enchiladas verdes recipe. You will need tomatillo sauce, cooked chicken, corn tortillas, and Mexican crema for this recipe.
www.delish.com
Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.