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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Meat Counter" Mixed Grill Recipe from Food Network
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Get Dressed-Up Bacon Mac and Cheese Recipe from Food Network
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This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
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Get Round 2 Recipe - Thanksgiving Pie Recipe from Food Network
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Twice-fried chicken breasts are topped with a sriracha-mayo sauce and dill pickles in this quick and easy recipe for chicken sandwiches.
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Get Roasted Parsnip and Vanilla Chocolate Soup Recipe from Food Network
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
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Get Reuben Recipe from Food Network
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Pounded pork cutlets are breaded with bread crumbs and Parmesan, pan-fried, then served with a mushroom, butter, and wine sauce.
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Get Cuban Steak Sandwiches Recipe from Food Network