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This sprinkle-and-frosting-covered French toast makes for one jaw-dropping birthday breakfast in bed.
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A tasty deviled ham mixed with cream cheese and mushrooms, spread on French bread slices and broiled. A very quick and easy appetizer that is always sure to please.
cooking.nytimes.com
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn Surprisingly, the skin becomes soft, smoky and entirely edible (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth
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Chef John's version of Scotch eggs calls for soft-boiled eggs; when you bite into the egg you get an amazing contrast between molten yolk and crispy sausage shell.
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Get Jacqui Malouf Aunt Maggie's Beer Dip Recipe from Food Network
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Lightly seasoned potatoes, zucchini, and red bell pepper are baked together in this easy side dish.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
www.chowhound.com
Toasted walnuts and bread crumbs give flavor, texture and new menu use for olives.
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Get Grilled Cheese and Tomato Soup Lasagna Recipe from Food Network
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Delicious dressing great on its own or baked with your favorite meat. Originally submitted to ThanksgivingRecipe.com.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's grilled Brie and pear sandwich is an fresh and delicious twist on traditional grilled cheese.