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This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy beef chorizo gives these Polish potato pancakes a Mexican twist.
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This is a mushroom lover's dream. Flavored with rosemary and thyme, this rich and creamy soup is easy and delicious.
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Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
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These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
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Bread rolled around seasoned cream cheese and provolone cheese is brushed with butter and baked into creamy grilled cheese roll-ups.
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The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.
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This creamy dip with two kinds of cheese, a hint of garlic, and your favorite beer makes a classic crowd-pleaser served with Snack Factory® Pretzel Crisps®.
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This recipe gives a fruity version of coleslaw with yogurt instead of a mayonnaise-based dressing.
Ingredients: pineapple, coleslaw mix, apples
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Yellow squash, zucchini, and tofu combine in this recipe for a quick and easy vegetarian stir fry dish.
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Chef John's recipe for rustic Italian bread calls for the addition of cornmeal to give it slightly heartier texture.
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This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'