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cooking.nytimes.com
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
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This fondue is lit.
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This baked spinach and artichoke casserole is a great side dish for any dinner occasion.
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Cannoli without all the fuss.
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A vintage recipe for delicious macaroni salad has albacore tuna, chunks of Cheddar cheese, and green sweet peas in a simple mayonnaise dressing. Just mix, chill, and serve.
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Strawberries are layered with a sweet cream filling and coffee-soaked ladyfingers for a colorful strawberry tiramisu.
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A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
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This hearty and creamy version of the classic Caesar salad uses kale in place of romaine lettuce and adds cucumber and leeks.
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A family-pleasing quick dinner. Manicotti shells are filled with beef, refried beans, and seasonings, microwaved, and topped with cheese and sour cream.
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Seasoned lamb and goat cheese are rolled in lasagna sheets and drizzled with a sauce made with mint, pine nuts, and olive oil.
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A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.
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Jalapeno peppers stuffed with cream cheese and coated with a spicy breadcrumb mixture are always a treat. Serve them hot with pepper jelly and sour cream.